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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared. Ingredients:
3 cups king arthur unbleached all-purpose flour |
3 cups sugar |
2-1/2 teaspoons ground cinnamon |
1-1/2 teaspoons baking soda |
1 teaspoon salt |
1-1/2 cups vegetable oil |
4 eggs, lightly beaten |
1 teaspoon vanilla extract |
3 cups shredded zucchini |
1 cup chopped walnuts |
frosting: |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
3-3/4 to 4 cups confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans.
2. Bake at 325° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake. Yield: 10-12 servings.
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