Chocolate zucchini cake 2
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Fudge cake mix |
| 1 | teaspoon | Cinnamon |
| 3 | Eggs | |
| 1¼ | cup | Water |
| ½ | cup | Oil |
| 1 | cup | Zucchini -- unpeeled & shredded |
| 6 | ounces | Cream cheese -- softened |
| ⅓ | cup | Margarine |
| 3½ | cup | Powdered sugar |
| 1½ | teaspoon | Vanilla extract |
| 1 | teaspoon | Milk |
| ¼ | Nuts -- chopped | |
Directions
FROSTING
Preheat oven to 350. Grease and flour bundt pan. Combine cake mix and cinnamon in large bowl. Add egg, water and oil. Beat at medium speed with electric mixer for 2 minutes. Stir in zucchini. Pour into pan. Bake at 350 for 50 to 60 minutes. Cool in pan 25 minutes.
Invert onto serving plate. Cool completely. For frosting, combine cream cheese and margarine in large bowl. Beat at medium speed with electric mixer until well blended. Add powdered sugar, vanilla and milk. Beat until smooth and creamy. Adjust with sugar or milk as needed. Spread on cooled cake. Sprinkle with chopped nuts.
Refrigerate until ready to serve.
Recipe By : Duncan Hines box From: Meg Antczak Date: 06-29-95 (22:46) (19) (E)Cooking