1/2 c. shortening
2 c. sugar
2 eggs
1 tsp. vanilla extract
2 c. flour
1 1/2 tsp. baking soda
1 tsp. each cinnamon, salt
4 c. chopped apples

Cream shortening and sugar together in bowl. Add eggs, 1/2 cup water and vanilla, mixing well. Sift dry ingredients together. Stir dry ingredients into creamed mixture, mixing well. Add apples; mix well.

Pour into 9x13 inch baking pan. Bake at 350 degrees for 45 minutes or until cake tests done.

BUTTERSCOTCH TOPPING:

1/2 c. packed brown sugar
1 egg
2 tbsp. butter, melted
Dash salt 1 tsp. vanilla extract
4 oz. Cool Whip

Mix brown sugar with egg in bowl, beating well. Combine with butter in saucepan. Cook over low heat until thick, stirring constantly. Add salt and vanilla. Cool to room temperature. Beat cooled mixture into Cool Whip in large bowl. Pour over cake. Chill until serving time.