Garden patch cake

Yield: 1 servings

Measure Ingredient
1 cup Vegetable oil
3 Eggs
1½ cup Sugar
1 teaspoon Vanilla
2 cups Flour
2 teaspoons Baking powder
1½ teaspoon Cinnamon
¼ teaspoon Salt
1 cup Carrots; finely shredded
1 cup Zucchini; finely shredded
½ cup Beets; finely shredded
1½ cup Semisweet chocolate chips
FROSTING
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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