|1 cup||Vegetable oil|
|2 teaspoons||Baking powder|
|1 cup||Carrots; finely shredded|
|1 cup||Zucchini; finely shredded|
|½ cup||Beets; finely shredded|
|1½ cup||Semisweet chocolate chips|
|6 ounces||Cream cheese; softened|
|½ cup||Butter or margarine; softened|
|2 teaspoons||Vanilla extract|
|4½ cup||Powdered sugar|
In large bowl, beat oil, eggs, sugar & vanilla. Combine dry ingredients; add to egg mixture & mix well. Stir in vegetables. Add chocolate chips & mix well. Pour into a greased & floured 13x9-inch baking pan. Bake at 350'F for 35-40 minutes or test done. For frosting, beat cream cheese, butter & vanilla until light & fluffy. Gradually beat in powdered sugar until smooth. Spread over cooled cake. Store in the refrigerator.
Per serving: 9008 Calories; 460g Fat (45% calories from fat); 70g Protein; 1220g Carbohydrate; 974mg Cholesterol; 2964mg Sodium Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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