1 1/2 c salad oil
2 c sugar
2 eggs
1 tsp. baking soda
1 tsp vanilla
1 c chopped pecans
2 1/2 c self rising flour
3 c chopped raw apples (use tart, firm, finely chopped apples)

Frosting*:

1 stick butter
1/2 tsp salt
2 tbsp evaporated milk
1 c firmly packed dark brown sugar
confectioners sugar

Chop the peeled apples and set aside. Measure oil into a large mixing bowl, add sugar and eggs. Beat until creamy with the low speed on electric mixer. Add vanilla.

In another bowl, sift flour, add small amount flour to creamed mixture and beat will after each addition. Remove mixer, fold in pecans and apples. Batter will be stiff. Spread evenly in bundt pan or 9 x 13 pan.

Bake at 350°F about 55 - 60 minutes.

*CARAMEL FROSTING, Measure all but conf. sugar in a small sauce pan. Heat to melt butter, dissolve sugar and add enough confectioners sugar to spread good.