Recipe: Caramel Apple Cake (13x9, with coconut, nut and caramel topping)

CARAMEL APPLE CAKE

2 1/2 cups flour
2 cups sugar
2 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp baking soda
1 1/4 cups evaporated milk, divided use
1/3 cup water
2 eggs, slightly beaten
2 cups chopped peeled apples
1/3 cup packed brown sugar
1 cup flaked coconut
1/2 cup nuts
20 caramel candy squares, unwrapped

Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.

Combine flour, sugar, salt, baking soda and baking powder and baking soda in a large bowl; set aside.

Combine 1/2 cup of the evaporated milk, 1/3 cup water and eggs. Add the apples.

Stir apple mixture into the flour mixture, mix well and spread into prepared cake pan.

Sprinkle brown sugar, then coconut and nuts over top.

Bake at 350 degrees F for 40-45 minutes or until done.

Meanwhile combine remaining 3/4 cup evaporated milk and caramels in a small saucepan. Cook and stir over low heat until mixture is smooth.

Pour caramel mixture over baked cake while it's still hot. Cool completely before slicing.

Makes 1 (13x9-inch) cake, 12 servings
From: Linda/Tennessee
Source: Robin Hood Flour Recipes, 1995