CAKE
1¼ cup oil
2 cups sugar
2 eggs
3 cups grated apple
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups flour
2 tsp. vanilla
1 cup chopped nuts, optional
SAUCE
1 stick butter
¼ cup white sugar
1 cup brown sugar
1 cup cream
Cream together oil, sugar, eggs and apple. Add dry ingredients to creamed mixture. Add vanilla and fold in nuts, if desired. Line a 12-inch Dutch oven with aluminum foil and spray with nonstick cooking spray. Bake for 40 minutes to 1 hour in a 350-degree oven until a toothpick inserted comes out clean.
For the caramel sauce, place ingredients in a saucepan and bring to a boil. Remove from heat and top apple cake with sauce.
FOR CAMPFIRE COOKING: Place nine briquets of charcoal on the bottom and 15 briquets of charcoal on the top. Replace briquets as needed. Check frequently.
TEST KITCHEN TIP: This moist cake is delicious with or without the caramel sauce and is on the sweet side. The apples we used were naturally sweet, so we might reduce the amount of sugar in the cake next time – and there will be a next time!
Recipe by Darlene (Leroy) Musland, Dakota Valley Electric Cooperative
