1 cup oil
1 cup sugar
1 cup brown sugar
3 eggs
2 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups finely diced apples
For the Praline Frosting:
1/2 cup butter
1 cup brown sugar
1/4 cup coffee creamer (I used ID southern pecan)
1 teaspoon vanilla extract
2 cups powdered sugar
1 cup pecan chips
Beat the oil and sugars until they look like wet sand. Add the eggs and vanilla and beat again. Stir together the flour, salt, baking soda, cinnamon, and nutmeg. Slowly beat it into the sugar and egg mixture. Stir in the apples by hand. Spread the batter in a greased 9x13 glass dish. Bake at 350 degrees for 45 minutes. Remove and let cool. Place the butter, brown sugar, and coffee cream in a small saucepan. Bring to a boil and stir for one minute. Remove from the heat and let cool 8-10 minutes. Beat together the cooled butter mixture and powdered sugar until creamy. Spread over the top of the cooled cake quickly. Sprinkle with the pecan chips and press into the frosting gently. Cut into 24 squares. Store in a tightly sealed container on the counter.