Zucchini cake w/cream cheese frosting
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| CAKE | ||
| 4 | Eggs -- (or egg beaters) | |
| 1 | cup | Sugar |
| 1 | cup | Vegatable oil |
| 3 | cups | All purpose flour |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Baking soda |
| 2 | teaspoons | Ground cinnamon |
| ¾ | teaspoon | Baking powder |
| 2 | cups | Grated zucchini |
| 2 | teaspoons | Vanilla extract |
| 1 | cup | Chopped walnuts |
| ICING | ||
| 8 | ounces | Cream cheese -- OR low fat |
| ½ | cup | Sweet butter -- softened |
| 4 | cups | Sifted confectioners sugar |
Directions
Preheat oven to 350. Grease and flour a 13x9x2" cake pan. Beat the eggs with the sugar until fluffy. Add the oil and blend well. Sift together the dry ingredients. Add the zucchini, alternately with the dry ingredients to the egg mixture. Blend well. Add the vanilla and blend again. Stir in the walnuts. Pour the batter into the prepared cake pan and bake for 55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes, then remove from the pan to a wire rack. Cool completely before frosting. To make the icing, mix together the cream cheese and butter until smooth. Stir in the powdered sugar slowly. Blend thoroughly.
Recipe By : Bevmed
From: Sykes.Kaye@... (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File