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| RECIPE FOR HIDDEN-FROSTING CARROT ZUCCHINI CAKE |
Title: Hidden-Frosting Carrot Zucchini Cake
Category: Pies
Serves: 4
Ingredients:
| 6.00 | oz | Cream cheese, softened | | 0.67 | c | Sugar | | 3.00 | | Eggs | | 1.33 | c | Packaged biscuit mix | | 2.00 | ts | Pumpkin pie spice | | 0.50 | c | Carrot; shredded | | 0.50 | c | Zucchini; shredded | | 0.25 | c | Cooking oil | | 1.00 | ts | Vanilla | | | Powdered sugar |
Instructions:
Grease and lightly flour a 8 x 8 x 2"" baking pan; set aside.
For filling, in a small mixer bowl, combine cream cheese and 1/3 cup of the sugar.
Beat with electric mixer on medium speed until fluffy.
Add 1 egg and beat mixture until smooth; set aside.
In a large mixer bowl, stir together biscuit mix, 1/3 cup sugar and spice.
Add carrot, zucchini, oil, 2 eggs and vanilla.
Beat on low speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour half the batter into prepared pan.
Spoon filling atop.
Spoon remaining batter over filling.
Bake in a 350 degree oven for 35 to 40 minutes or until done.
Cool on wire rack.
To serve, sift powdered sugar over cake, if desired.
Cut into squares.
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