Zucchini Cake With Cream Cheese Frosting
Ingredients
2 C. sugar
1 C. oil
3 eggs
2 C. flour
1 tsp. baking soda
1 tsp. salt
1 Tbsp. ground cinnamon
2 C. zucchini; shredded unpeeled; packed
1 C. finely chopped nuts
1 Tbsp. vanilla
Cream cheese frosting
3 C. powdered sugar; sifted
6 ounces cream cheese; softened
5 Tbsp. butter or margarine
1 tsp. lemon extract
Cooking Instructions
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 350 60 to 65 minutes. Cool in a pan on a rack for 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)