4 c. coarsely chopped apples (tart ones are best, but you can use up softer ones, too)
2 c. sugar
2 eggs
1/2 c. vegetable oil
2 tsp. vanilla
2 c. sifted all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 c. coarsely chopped walnuts (other nuts work well, too)

Combine apples and sugar and let stand. Beat eggs slightly; beat in oil and vanilla. Mix and sift flour, baking soda, cinnamon, nutmeg and salt; stir in alternately with apple-sugar mixture. Stir in walnuts. Pour into greased and floured 9 x 13 inch pan or 2 (9 inch) pans. Bake in moderate 350 degree oven for approximately 50 minutes (test to see if done).

Let stand in pan until quite cool. Turn out onto rack for complete cooling. frost with lemon-butter frosting or cream cheese frosting. Can decorate with whole nut meats.

LEMON BUTTER ICING:

4 tbsp. butter
3 c. powdered sugar
2 tbsp. lemon juice
1 or 2 tbsp. cold water
Dash of salt

Cream butter; add sugar gradually, creaming thoroughly; beat in lemon juice and enough water to make a spreading consistency. Beat in salt. Makes about 3 1/2 cups frosting - enough for top and sides of 9 x 13 inch cake.

CREAM CHEESE FROSTING:

8 oz. cream cheese (softened to room temperature)
1 cube (1/2 c.) butter (also softened)
1 tsp. vanilla (or can use lemon juice)
1 box powdered sugar

Cream cheese and butter and vanilla. Gradually add powdered sugar beating until smooth. Plenty for top and sides and in between round layer cake or more than enough for the 9 x 13 inch pan.