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the low carb way

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Zucchini Cake with Orange Frosting

Posted by Solitary Dancer on July 14, 2006

                      -= Exported from BigOven =-

Zucchini Cake w/ Orange Frosting
(originally by Karen)
 
10 oz (1 1/4 packages) cream cheese softened
12 tbsp (1 1/2 sticks) butter
1 1/4 c      Spenda, or equivalent
7 large eggs
1 pound zucchini, shredded and squeezed dry (about two medium zucchinis)
1 tbsp vanilla extract
3 cups almond meal
1/2 cup finely chopped walnuts
1/2 cup unsweetened shredded coconut
5 tbsp ground cinnamon
1 tbsp cocoa powder
1 1/2 tsp baking powder
 
Preheat oven to 350F.  Butter two 8-inch cake pans and line the bottoms with parchment paper.  In a very large bowl, beat the cream cheese and butter until smooth.  Add the sweetener and beat until combined.  Beat in the eggs, one at a time.  Stir in the zucchini and vanilla.  In another bowl, mix the almond meal, walnuts, coconut, cinnamon, cocoa, and baking powder.
 
Stir into the zucchini mixture.  Divide the batter between the two pans.  Bake for 30 – 35 minutes.  Cool on a wire rack for five minutes before turning the layers out onto the rack to finish cooling.
 
Place one layer on a cake platter.  Spread the top with frosting (see below).  Top with the second layer and frost the top and sides.  Refrigerate until the frosting is set.  Store, covered, in the refrigerator.
 
ORANGE CREAM CHEESE FROSTING
 
2 8-ounce packages cream cheese
2 sticks butter
3/4 cup Splenda or equivalent
1 tbsp vanilla extract
2 tsp finely grated orange rind
 
Beat the cream cheese and butter until smooth.  Beat in the sweetener, vanilla, and orange rind, and continue beating until fluffy.      

** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **

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