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120 minutes
Prep: 15 minutes
Cook: 60 minutes
1376 calories per serving view nutrition facts
1 cake
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| 1 | package | cake mix | deep chocolate |
| 1 | teaspoon | cinnamon | ground |
| 3 | large | eggs | |
| 1/2 | cup | vegetable shortening | oil |
| 1 1/4 | cups | water | |
| 1 | cup | zucchini | shredded, unpared |
| Frosting | |||
| 6 | ounces | cream cheese | softened |
| 1/3 | cup | butter | softened |
| 1 1/2 | teaspoons | vanilla extract | |
| 3 1/2 | cups | powdered sugar | |
| 1 | teaspoon | milk | |
| 1/4 | cup | nuts | chopped |
Preheat oven to 350 degrees F.
Grease and flour 10 inch tube pan.
Combine dry cake mix and cinnamon in large mixer bowl.
Add eggs; oil and water; blend, then beat 2 minutes at medium speed; fold in zucchini.
Turn batter into pan and spread evenly.
Bake at 350 degrees F for 50-60 minutes or until toothpick inserted in center comes out clean.
Cool in pan on rack for 25 minutes.
Remove from pan; cool completely on rack.
For frosting, beat cream cheese, butter and vanilla in bowl.
Add powdered sugar and milk; mix until creamy.
Add powdered sugar to thicken or milk to thin as needed.
Spread on COOLED cake.
Sprinkle with nuts.
Refrigerate until ready to serve.
| % Daily Value* | |
| Total Fat 54.0g | 83% |
| Saturated Fat 23.0g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 250mg | 83% |
| Sodium 1160mg | 48% |
| Total Carbohydrate 212.0g | 71% |
| Dietary Fiber 3.0g | 11% |
| Sugars 161.0g | |
| Protein 16.0g | 32% |
| Vitamin A | 26% | Vitamin C | 10% | |
| Calcium | 26% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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