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@MSGID: 42842.fido-cooking@1:3634/12 2aeef99b
@TZUTC: -0400
@PID: Synchronet 3.18a-Linux May 23 2020 GCC
7.5.0
@TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC
7.5.0
@CHRS: UTF-8 4
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Zucchini Walnut Cake
Categories: Cakes, Desserts, Squash, Nuts, Cheese
Yield: 24 servings
2 c Shredded zucchini
2 c Sugar
1 c Canola oil
4 lg Eggs
2 1/2 c A-P flour
1 1/2 ts Ground cinnamon
1 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Chopped toasted walnuts
MMMMM--------------------------FROSTING-------------------------------
3 oz Cream cheese; softened
1/4 c Butter; softened
1 tb Milk
1 ts Vanilla extract
2 c Confectioners` sugar
Chopped, toasted walnuts
Set oven @ 350┬║F/175┬║C.
Grease a 13` X 9 baking pan; set aside.
In a large bowl, beat the zucchini, sugar, oil and eggs
until well blended. Combine the flour, cinnamon, salt,
baking powder and baking soda; gradually beat into
zucchini mixture until blended. Fold in walnuts if
desired.
Pour into prepared pan. Bake until a toothpick inserted
in the center comes out clean, 35-40 minutes. Cool
completely on a wire rack.
For frosting, in a small bowl, beat the cream cheese,
butter, milk and vanilla until smooth. Add
confectioners` sugar and mix well. Frost cake. Sprinkle
with nuts if desired. Store in the refrigerator.
Marie Hoyer, Hodgenville, Kentucky
Makes: 24 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave`s Archives
MMMMM
... This wins the Nobel Prize for cocktail making.
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