| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Choco5 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Vegetable oil |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 1 |
c |
Carrots; finely shredded |
| 1 |
c |
Zucchini; finely shredded |
| 1/2 |
c |
Beets; finely shredded |
| 1 1/2 |
c |
Semisweet chocolate chips |
|
|
FROSTING |
| 6 |
oz |
Cream cheese; softened |
| 1/2 |
c |
Butter or margarine; softened |
| 2 |
ts |
Vanilla extract |
| 4 1/2 |
c |
Powdered sugar |
INSTRUCTIONS
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.
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”