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

Preheat oven to 350°F. Grease a 13 x 9 x 2-inch pan. Cream shortening, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each egg. Alternately add flour and milk to the creamed mixture. Beat just until blended. Stir in apples and pecans. Pour into prepared pan.

Bake 1 hour and 10 minutes to 1 hour and 30 minutes. Remove from oven. Prepare Caramel topping and pour over cake. Cool in the pan.

Caramel Topping:

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

Mix all ingredients in saucepan. Boil 2 minutes. Pour over cake.