3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. veg. oil
2 c. sugar
3 eggs
1 tsp. cinnamon
3 tart apples, peeled and thinly sliced
1 tsp. vanilla

TOPPING:

1 c. dark brown sugar
1/4 c. milk
1 stick butter
1 tsp. vanilla

Sift flour with baking soda and salt. In a separate bowl, cream oil with sugar until light and smooth. Beat in eggs, one by one, beating well after each addition. Fold in flour mixture in three batches. Lightly stir in apples and vanilla. Spoon mixture into an oiled 10" bundt pan and bake in a preheated 350 degree oven for 1 1/4 to 1 1/2 hours or until a straw inserted in the middle comes out clean.

Five minutes before cake is done, prepare topping by combining all ingredients in a saucepan and melt over low heat, stirring constantly, until smooth. Stir and boil about 3 minutes until topping coats the back of a spoon. Turn cake out onto a wire rack while it is still warm and pour topping over. Allow to cool before storing in an air-tight container of freeze. The longer it sits the more moist it becomes.