3/4 c. Jewel shortening
1 1/2 c. sugar
1 1/2 tsp. vanilla
2 eggs
2 1/2 c. self-rising flour, sifted
1 c. milk
3 c. pared apples, chopped
1 c. pecans, chopped
Caramel topping

CARAMEL TOPPING:

1/2 c. brown sugar, firmly packed
1/4 c. butter
1/4 c. milk

CAKE: Preheat oven to 300 degrees. Grease a 13 x 9 x 2 inch baking pan. Cream shortening, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Alternately add flour and milk to creamed mixture; beat just until blended. Stir in apples and pecans. Pour into prepared pan. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Remove from oven and pour hot caramel topping over hot cake. Cool in pan.