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Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 1 teaspoon vanilla extract

  3. 1 cup all-purpose flour

  4. 3/4 cup sugar

  5. 1/2 cup baking cocoa

  6. 1 teaspoon baking soda

  7. 1 teaspoon ground cinnamon

  8. 1/4 teaspoon salt

  9. 1 cup shredded peeled zucchini

  10. Filling:

  11. 1 package (8 ounces) cream cheese, softened

  12. 1/4 cup butter or margarine, softened

  13. 2 teaspoons vanilla extract

  14. 1 cup confectioners' sugar

  15. Additional confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, beat eggs and vanilla . Combine flour, sugar, cocoa , baking soda, cinnamon , and salt; add to egg mixture and mix well. Stir in zucchini .

  2. Spread into a greased and waxed paper-lined 15x10x1 inch baking pan. Bake at 350 for 15-20 minutes or until cake springs back when lightly touched.

  3. Turn onto a linen towel dusted with confectioners' sugar. Peel off waxed paper and roll up, jelly-roll style, starting with a short side. Cool on wire rack.

  4. In a mixing bowl, beat cream cheese , butter, and vanilla until fluffy. Beat in confectioners' sugar.

  5. Unroll cake; spread filling to within 1 inch of edges. Roll up again; dust with confectioners' sugar. Refrigerate until serving.

  6. Yield: 10 servings Per serving: 149 Calories (kcal); 5g Total Fat; (28% calories from fat); 1g Protein; 25g Carbohydrate; 12mg Cholesterol; 226mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Recipe Source: Best of Taste of Home: The First 10 Years (Taste of Home Books)

  7. Reprinted with permission.

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