Tuesday, October 25, 2011

Zucchini Cake like it was 1998

1998 was a really good year for food apparently. One day I went to the library to pick up some books I had on hold and low and behold they were selling a Taste of Home cookbook for 4 dollars. I am a sucker for old cookbooks. I scrounged up 4 dollars in change because I am ghetto like that and never carry cash.  Away I went with my cookbook and became fast friends with my new recipes.

Here is a Zucchini Cake recipe which I made to share with friends within my church, but sadly it never made it past my husband and I.  Besides being selfish, we felt okay about it. After all, it must be totally healthy with zucchini!!!!

2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
walnuts (optional)

1 package cream cheese softened
1/4 cup butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar

In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil, and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13 x 9 x 2 in baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean. Cool. Combine and mix ingredients for frosting and frost cake once cool. Serve and Enjoy!

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