Constance
Master Chef
For all those zucchini that are piling up on your kitchen table:
ZUCCHINI CAKE
1-1/2 cups oil
4 eggs
3 cups sugar
1-1/2 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1-1/2 tsp cinnamon
3 cups zucchini, grated, un-peeled
1 cup nuts, chopped (opt)
1 cup raisons (opt)
FROSTING:
1 8oz package cream cheese, softened
1 stick butter, softened
1 box powdered sugar
1 tsp vanilla
Directions: Beat sugar, eggs and oil together in large bowl. Stir in zucchini. Add dry ingredients and mix well. Stir in nuts and raisons. Pour in sprayed 9x13" pan and bake at 350 degrees about 40 minutes,or until toothpick inserted in center of cake comes out clean. When cooled, frost with cream cheese frosting: beat margarine, cream cheese, powdered sugar and vanilla together until smooth. Refrigerate cake in warm weather.
ZUCCHINI CAKE
1-1/2 cups oil
4 eggs
3 cups sugar
1-1/2 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1-1/2 tsp cinnamon
3 cups zucchini, grated, un-peeled
1 cup nuts, chopped (opt)
1 cup raisons (opt)
FROSTING:
1 8oz package cream cheese, softened
1 stick butter, softened
1 box powdered sugar
1 tsp vanilla
Directions: Beat sugar, eggs and oil together in large bowl. Stir in zucchini. Add dry ingredients and mix well. Stir in nuts and raisons. Pour in sprayed 9x13" pan and bake at 350 degrees about 40 minutes,or until toothpick inserted in center of cake comes out clean. When cooled, frost with cream cheese frosting: beat margarine, cream cheese, powdered sugar and vanilla together until smooth. Refrigerate cake in warm weather.