Brought To You By 318Central.com ... Submitted By Our Friend, Cathy Humphrey
Always a favorite no matter when you serve it! Defintely YUMMEEEE!
~ 1 Cup Vegetable Oil
~ 2 Cups Sugar
~ 3 Eggs
~ 3 Cups Flour
~ 3 Teaspoons Cinnamon
~ 1 Teaspoon Baking Soda
~ 2 Teaspoons Vanilla
~ 1 Cup Chopped Pecans (Optional)
~ 3 Cups Peeled and Chopped Apples
~ Preheat oven at 350 degrees Grease 9 x 13 pan, Bundt pan or large Muffins pan.
~ Combine Oil, Sugar, and Eggs
~ Stir in Flour and Baking Soda
~ Add Vanilla, Pecans, and Apples
~ Spread in prepared pan and bake for
9 x 1 3 pan – 45 – 50 minutes
Bundt pan – 45-50 minutes
Large Muffin pan – 40 minutes or toothpick comes out clean (or toothpick comes out clean)
Cream Cheese Frosting
~ 2 (8 oz.) packages Cream Cheese, Softened
~ ½ Cup Butter softened
~ 3 Cups Confectioner’s Sugar Sifted
~ 1 ½ Teaspoons Vanilla Extract
~ Combine softened cream cheese and butter with a stand or electric mixer until well combined and creamy, about 3 minutes. Make sure that the mixture is free of any lumps.
~ Add confectioner sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
~ Add in vanilla and beat until well blended, light, and fluffy.
~ Use to Frost cakes or cupcakes that have been cooled completely. Store in Refrigerator.
Frosting Covers: 36 Cup Cakes or 1 – 8” or 9” Layer Cake or 1 Sheet Cake