| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Cream cheese, softened |
| 2/3 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 1/3 |
c |
Packaged biscuit mix |
| 2 |
t |
Pumpkin pie spice |
| 1/2 |
c |
Carrot, shredded |
| 1/2 |
c |
Zucchini, shredded |
| 1/4 |
c |
Cooking oil |
| 1 |
t |
Vanilla |
|
|
Powdered sugar |
INSTRUCTIONS
Grease and lightly flour a 8 x 8 x 2" baking pan; set aside. For
filling, in a small mixer bowl, combine cream cheese and 1/3 cup of
the sugar. Beat with electric mixer on medium speed until fluffy. Add
1 egg and beat mixture until smooth; set aside. In a large mixer bowl,
stir together biscuit mix, 1/3 cup sugar and spice. Add carrot,
zucchini, oil, 2 eggs and vanilla. Beat on low speed for 30 seconds.
Beat on medium speed for 2 minutes. Pour half the batter into prepared
pan. Spoon filling atop. Spoon remaining batter over filling. Bake in
a 350 degree oven for 35 to 40 minutes or until done. Cool on wire
rack. To serve, sift powdered sugar over cake, if desired. Cut into
squares. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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