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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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