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| 2 | cups granulated sugar |
| 1 1/2 | cups vegetable oil |
| 2 | teaspoons vanilla |
| 3 | eggs |
| 3 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon salt |
| 1 | teaspoon baking soda |
| 2 | medium apples, peeled and finely chopped (2 cups) |
| 1 | cup chopped nuts |
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| 1/2 | cup butter or margarine |
| 1/2 | cup packed brown sugar |
| 2 | teaspoons milk |
| 1. | Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan. |
| 2. | Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack. |
| 3. | In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake. |
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| A store-bought caramel topping can be used instead of the homemade glaze. |
|
| Turn this yummy cake into decadence extraordinaire by serving it with a dollop of rich whipped cream and a scoop of butter pecan ice cream! |
Nutrition Information:
520 ( 295 ); 33 g ( 7 g); 55 mg; 280 mg; 54 g ( 2 g); 4 g 6 %; 0%; 2 %; 8 %