2 cups sugar
1 1/2 cups vegetable oil
4 eggs
1 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
3 cups ground green tomatoes (drain juice)
1/2 cup chopped nuts (I use walnuts)

Preheat oven to 350°F.

Beat sugar, oil, eggs and vanilla, mixing well. Add dry ingredients, then drained ground tomatoes and nuts. Stir well and pour into greased and lightly floured 9x13-inch baking pan. Bake at 350°F for 1 hour.

When cooled, frost with Caramel Icing.

CARAMEL ICING:

1 1/2 cups brown sugar
3/4 cup (1 1/2 sticks) butter
2/3 cups evaporated milk (Carnation)
2 cups confectioners' sugar
1 tsp. vanilla
a few drops maple flavoring

Combine brown sugar, butter and evaporated milk in a saucepan, boil for 1 minute. Let cool. Add confectioners' sugar and flavorings, mix well and spread on cooled cake.

Submitted by: Lisa Fulton