Chocolate Zucchini Cake

1 pkg. any chocolate cake mix
1 tsp. cinnamon
3 eggs
1 1/4 c. water
1 c. shredded unpeeled zucchini
1/2 c. cooking oil

Cream Cheese Frosting:
2 (3 oz.) pkgs. cream cheese, softened
1/3 c. butter, softened
1 1/2 tsp. vanilla
1 tsp. milk
1/4 c. chopped nuts (optional)
3 1/2 c. powdered sugar

Place all ingredients except zucchini in electric mixer bowl. Beat to moisten, then beat for 2 minutes on medium speed. Fold in zucchini. Turn batter into greased and floured 10” tube or bundt pan. Bake for 50-60 minutes in preheated 350° oven until tests done. Remove from pan in about 20 minutes. Cool completely on wire rack and frost. To make frosting beat all ingredients (except nuts) until smooth and creamy, adding more powdered sugar or milk to get the right consistency. Spread on cooled cake. Sprinkle top with chopped nuts if desired. Refrigerate until serving time and refrigerate leftovers. 12-16 servings.

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