ZUCCHINI SQUASH CAKE|
3 c. grated zucchini squash
(do not remove rind)
1 1/3 c. corn oil
3 c. sugar
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. nuts, chopped
3 oz. cream cheese
2 c. powdered sugar
1/4 c. soft butter or
1 tsp. vanilla
Combine zucchini, oil, eggs and 3 cups sugar in mixing
bowl with spoon. Then add dry ingredients. Grease and flour a
tube or Bundt pan. Bake in a 350 degrees oven for 1 hour or until
done. Cool in pan. Do not invert when warm. This is a very
moist cake and will not appear done when cut.
Prepare Frosting by combining all ingredients until
smooth. Frost cake.
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