Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Vegetable oil |
3 \N | 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 |
\N \N | 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.