1 c. cooking oil
2 c. sugar
3 eggs, well beaten
2 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. vanilla
4 c. peeled, chopped apples
1 c. chopped pecans

Combine oil and sugar. Beat in eggs. Sift together dry ingredients and add to egg mixture. Fold in vanilla, apples and pecans.

Bake in a 9 x 13-inch pan at 325°F for 55 minutes. Cool and ice with Vanilla Cream Cheese Icing. Cake will keep moist and fresh for days.

Vanilla Cream Cheese Icing:

1 (1 lb.) box powdered sugar
1 (8 oz.) cream cheese
1/2 c. butter
2 tsp. vanilla
1 c. chopped pecans (optional)

Have all ingredients at room temperature. In a large bowl, beat sugar, cream cheese and butter until smooth. Add vanilla, then stir in pecans.