Caramel Apple Sheet Cake


2 cups flour plus 2 T.
2 cups sugar
1 t. cinnamon
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ t. baking soda
2 eggs
1 t. vanilla 2 cups peeled and chopped green apples



½ cup butter
6 T. milk
3 ½ cups powdered sugar
½ t. vanilla
1/8 cup caramel sauce or ice cream topping



Measure flour, sugar and cinnamon in a large bowl and stir to combine.  Set aside.
In medium saucepan combine butter, water and shortening.  Bring to a boil.
After mixture reaches a boil, add it to the dry mixture and stir to combine.
Add buttermilk and baking soda, then eggs, then vanilla, in that order.
Mix between each addition.  Stir in the apples.
Pour into a 15 x 13 inch greased jellyroll pan.
Bake at 400 degrees F for 20 minutes.  Cool.
While cake is cooling, make frosting by combining butter and milk in a mixing bowl.
Microwave until butter is melted.
Add powdered sugar, vanilla and caramel sauce, and stir until smooth. Pour frosting evenly over cooled cake.

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