State Fair Zucchini Cake

STATE FAIR ZUCCHINI CAKE

1 Preparation Time :

Categories : Cakes

Amount Measure Ingredient -- Preparation Method -- -- --

2 c Shredded zucchini*

2 c Sugar

1 c Cooking oil

3 Eggs

1 t Baking soda

1 1/2 ts Baking powder

2 1/3 c All-purpose flour

1/2 c Soy flour

1 t Salt

1 t Cinnamon

1/2 c Golden raisins

--FROSTING--

3 oz Light cream cheese

1/2 c Soy margarine

2 c Confectioner's sugar

4 dr Lemon extract

1/2 c Chopped walnuts or pecans

- Preheat oven to 350 F. Peel zucchini, remove seeds and shred.

*Press firmly in measuring cup. Drain off excess water. Set aside.

Cream together sugar, oil, and eggs; beat for 2 minutes. Stir in shredded

zucchini. Sift dry ingredients together with raisins and nuts. Gradually

add dry ingredients to liquid mixture.

9 x 13-inch baking pan with non-stick vegetable coating. Bake

minutes or until a toothpick comes clean from the cake center. Cool.

Frosting: Soften margarine and cream cheese at room temperature for 15

minutes. Stir until completely blended. Blend in lemon extract. Add

confectioner's sugar and mix until smooth. Frost cake and top with nuts,

if desired.

Reprinted with permission from the Indiana Soybean Development Council.

Meal-Master format by Karen Mintzias - - - - - - - - - - - - - - - - - -