Zucchini Cake With Sour Cream Frosting
Contributor: Peggy Rasmussen
CC Original
2 medium zucchini, cut into bite-size chunks
2 1/4 cups flour
1 1/4 cup sugar
1/2 cup shortening
1/2 cup milk
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 eggs
1 1/4 cups chopped walnuts
In blender or food processor, blend zucchini until smooth (1 1/2 cups pureed zucchini.) In lage bowl, measure zucchini, flour and all other ingredients except nuts. Beat until just mixed, then increase speed and beat for 2 minutes or until mixture is smooth, then stir in walnuts. Bake 30-35 minutes at 350 degrees in greased cake pan.
Frosting:
2 1/2 cups powdered sugar
1/3 cup sour cream
1/4 cup shortening
3/4 tsp vanilla
1/8 tsp salt
Mix together and beat until smooth and fluffy. Spread over completely cooled cake.