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

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, one 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 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.

CARAMEL TOPPING:

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

Combine all ingredients in small saucepan. Heat and stir until blended. Boil 2 minutes.