| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
c |
Oil |
| 3 |
|
Eggs |
| 2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
tb |
Ground cinnamon |
| 2 |
c |
Zucchini, shredded unpeeled, packed |
| 1 |
c |
Finely chopped nuts |
| 1 |
tb |
Vanilla |
| 3 |
c |
Powdered sugar; sifted |
| 6 |
oz |
Cream cheese; softened |
| 5 |
tb |
Butter or margarine |
| 1 |
ts |
Lemon extract |
INSTRUCTIONS
CREAM CHEESE FROSTING
Beat sugar, oil and eggs at medium speed in electric mixer bowl 4 minutes.
Sift flour with soda, salt and cinnamon. Fold zucchini and nuts into sugar
mixture. Fold in flour mixture and vanilla, blending thoroughly. Turn
batter into well-greased 10-inch tube pan. Bake at 350F 60 to 65 minutes.
Cool in pan on rack 15 minutes or longer. Remove from pan and cool cake
thoroughly on rack.
To make frosting, beat powdered sugar, cream cheese margarine, and lemon
extract until thoroughly blended. Spread over cooled cake.
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