Zucchini Cake I Good Recipes

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Zucchini Cake I

"Very wet cake, similar to carrot cake."

Ingredients :

Cake:
3 cups all-motive flour
three cups white sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 teaspoons floor cinnamon
1 teaspoon vanilla extract
four eggs
1 half cups vegetable oil
three cups grated zucchini
Frosting:
1 (eight ounce) package cream cheese, room temperature
1/2 cup butter, room temperature
2 cups confectioners' sugar, sifted
2 teaspoons vanilla extract

Instructions :

Prep : 25M	Cook : 12M	Ready in : 2H20M

Preheat oven to 325 degrees F (165 ranges C). Lightly grease and flour three 9-inch round cake pans.
In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix properly.
In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour aggregate and blend nicely. Stir inside the shredded zucchini. Pour batter into organized pans.
Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to chill completely.
To Make Frosting: Beat cream cheese and butter till clean. Add the confectioner's sugar, a bit at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a three-layer cake.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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