Garden patch cake
1 servings
Ingredients
| Quantity | 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 |
Directions
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.