1 c. cooking oil
2 c. sugar
3 eggs
1 1/4 tsp. vanilla
2 c. sifted flour
1 tsp. salt
1 tsp. baking soda
3 c. pared, diced apples
1 c. chopped walnuts
1 tbsp. flour
Caramel Nut Topping

Beat together oil, sugar, eggs and vanilla about 3 minutes. Sift together 2 cups flour, salt, and baking soda. Add dry ingredients, beating well after each addition. Stir in apples.

Combine walnuts and 1 tablespoon flour; stir into batter. Pour into greased bundt pan or 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 1 hour or until cake tests done. Cool in pan on rack. Spread with Caramel Nut Topping. Makes 16 servings.

CARAMEL NUT TOPPING:

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

Combine and bring to a boil and boil 3 minutes. Remove from heat; spread at once over top and sprinkle chopped walnuts on cake. Enjoy!