| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs, Dairy |
|
Desserts, Nuts, Vegetables |
1 |
Servings |
INGREDIENTS
|
|
CAKE |
| 4 |
|
Eggs — (or egg beaters) |
| 1 |
c |
Sugar |
| 1 |
c |
Vegatable oil |
| 3 |
c |
All purpose flour |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Baking soda |
| 2 |
ts |
Ground cinnamon |
| 3/4 |
ts |
Baking powder |
| 2 |
c |
Grated zucchini |
| 2 |
ts |
Vanilla extract |
| 1 |
c |
Chopped walnuts |
|
|
ICING |
| 8 |
oz |
Cream cheese — OR low fat |
| 1/2 |
c |
Sweet butter — softened |
| 4 |
c |
Sifted confectioners sugar |
INSTRUCTIONS
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@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“To ignore God is the height of selfishness”