State fair zucchini cake

1 Cake

Ingredients

Quantity Ingredient
2 cups Shredded zucchini*
2 cups Sugar
1 cup Cooking oil
3 Eggs
1 teaspoon Baking soda
1½ teaspoon Baking powder
2⅓ cup All-purpose flour
½ cup Soy flour
1 teaspoon Salt
1 teaspoon Cinnamon
½ cup Chopped walnuts or pecans
½ cup Golden raisins
3 ounces Light cream cheese
½ cup Soy margarine
2 cups Confectioner's sugar
4 drops Lemon extract
½ cup Chopped walnuts or pecans (optional)

Directions

FROSTING

Preheat oven to 350 F. Peel zucchini, remove seeds and shred. *Press firmly in measuring cup. Drain off excess water. Set aside.

Cream together sugar, oil, and eggs; beat for 2 minutes. Stir in shredded zucchini. Sift dry ingredients together with raisins and nuts. Gradually add dry ingredients to liquid mixture.

Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Bake 40 minutes or until a toothpick comes clean from the cake center.

Cool.

Frosting: Soften margarine and cream cheese at room temperature for 15 minutes. Stir until completely blended. Blend in lemon extract. Add confectioner's sugar and mix until smooth. Frost cake and top with nuts, if desired.

Reprinted with permission from the Indiana Soybean Development Council. Meal-Master format by Karen Mintzias

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