Zucchini Cake With Sour Cream Frosting |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
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I first ate this cake in 1983 at a women's luncheon. Lovely! The frosting is that extra added secret. Ingredients:
3 cups grated zucchini |
3 cups sugar |
1 1/2 oil |
4 eggs |
2 tsp baking powder |
1 1/2 tsp cinnamon |
3 cups flour |
1 tsp baking soda |
1/2 tsp salt |
2 tsp vanilla |
1 cup chopped nuts |
frosting: 2 1/2 cup confectioner's sugar |
1/3 cup cup sour cream |
1/4 cup shortening |
3/4 tsp vanilla |
1/8 tsp salt |
Directions:
1. Grease and flour an angel food pan (not a bundt pan)
2. Mix zucchini, sugar, oil, eggs, and vanilla.
3. Combine the dry ingredients in separate bowl. Add to the zucchini mixture.
4. Stir in the nuts.
5. Pour into pan. Bake at 325 degrees for 1 1/2 hr.
6. Cool 15 to 20 minutes. Remove from the pan.
7. When cool, frost with sour cream frosting.
8. FROSTING: With mixer at low speed, combine all ingredients until well mixed.
9. Increase speed to high. Beat 1 minute until smooth and fluffy.
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