1 3/4 c. sugar
3 eggs
2 c. self-rising flour
1 c. pecans
1 c. corn oil
2 tsp. ground cinnamon
3 c. peeled and chopped tart apples

Mix sugar and eggs together and beat, then add oil to the mixture until it is creamy. Then add flour and cinnamon. Mix well then add apple and pecans and mix well. Pour into a 9 x 13 inch greased pan. Bake at 350 degrees for 1 hour or until knife blade comes out clean.

GLAZE:

1 c. sugar
1 tsp. vanilla
1/2 c. milk
2 tbsp. white Karo syrup
2 tbsp. butter

Mix all together and boil until it enters the soft ball stage. Pour over cake while it is still warm. Let stand 2 to 3 hours before you serve.