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Spring Fling cake at home

Special to The Denver Post == April 22,2020
Copy Cat Market
5 from 1 vote
Print Recipe
Cook Time 50 mins
Course Dessert
Servings 12 people
Calories 4 kcal

Equipment

  • large bowl, shredder for zucchini

Ingredients
  

  • 2 1/2 cup shredded Zucchini
  • 1 1/4 cup Sugar
  • 5 Eggs
  • 1 cup Sour Cream
  • 1/2 table spoon vanilla Extract
  • 1/4 tea Vanilla Extract for the frosting
  • 3 1/2 cup All Purpose Flour
  • 1/2 tea baking Soda
  • 1/2 tea baking powder
  • 1 pinch of salt
  • 1/4 cup veg oil

Frosting

  • 3/4 cup cream cheese
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1/4 cup heavy cream

Instructions
 

  • preheat over to 350F
  • Grease 10" round cake pan
  • to prepare the cake - shred the zucchini
  • add the eggs, sugar, oil, sour cream, extract.
  • when thoroughly mixed, add all the dry ingredients.

frosting

  • whip the cream cheese and butter until smooth.
  • gradually add the powdered sugar.
  • separately whip the cream and fold into the cream cheese frosting.
  • do not over whip

Fruit for the cake

  • I like Strawberry slices, Mango. the food glue to hold the fruit is warmed up (and coolded) apricot jam.

Assemble

  • cut the cooled cake horizontally in half. use Berry jam to glue back together