This recipe is from the Cake Doctor book. The cake is moist and rich. I love, love, love caramel frosting. The cake and frosting together are like a slice of fall on your plate.
1 yellow cake mix
1 (3.4 oz) instant vanilla pudding
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
4 large eggs
1 t cinnamon
1/2 t ground nutmeg
1/4 t ground cloves
1/4 t salt
2 cups grated zucchini (1 medium zucchini) or you can use grated carrots
Grease and flour 10 inch tube pan. Put all the ingredients, except zucchini, in bowl and mix until well blended. Fold in zucchini. Pour into pan and bake at 350 degrees for about an hour. Cool in pan for 15 minutes before turning cake onto a cooling rack.
Frosting
1 stick butter
1 cup brown sugar
1/4 cup milk
2 cups powdered sugar
1 t vanilla
Melt butter and brown sugar in sauce pan. Cook and stir until it comes to a boil. Add milk and stir, bring back to boil. Remove from heat. Stir in powdered sugar and vanilla. Beat with wooden spoon until smooth. Use right away, or it will harden on you. If it does harden, reheat to melt.
No comments:
Post a Comment