"Spiced" Zucchini Cake 

w/Cinnamon Cream Cheese Frosting**

(This posted recipe is for the cake shown in the middle!)

Because of having a lot of zucchini, I made

three cakes yesterday.  This is the third time

I've made the one in the middle (shown below).

In other words, this one is already a favorite of

those who have had a piece.

Because I took this cake to a picnic, I do not 

have a photo of it after it was cut.  

CAKE INGREDIENTS:

• 1 box Betty Crocker SuperMoist yellow cake mix
• 3/4 cup milk (I used whole milk)
• 1/2 cup butter, melted
• 3 eggs (I used large eggs)
• 2 teaspoons ground cinnamon (This amount is not overpowering.)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 cups coarsely shredded zucchini (about 2 medium)
• 3/4 cup chopped walnuts

FROSTING INGREDIENTS:

• 1 package (8 oz.) cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1 and 1/2 cups powdered sugar (I first run it through a sifter, or screen strainer to get rid of any lumps.)

DIRECTIONS for the CAKE:

1. Heat oven to 350-degrees.  Spray only the bottom of a 9x13" pan (I used glass) with cooking spray.  (Doing it this way and the regular way, I had equally good results with spraying the bottom and the sides of the glass dish.)
2. In a large bowl, beat cake mix, milk, melted butter, eggs, cinnamon, ginger and nutmeg with an electric mixer on medium speed for 2 minutes.
3. By hand, stir in the zucchini and walnuts.
4. Pour batter into pan.
5. Bake 35-40 minutes or until toothpick inserted in the center comes out clean.  (Don't over-bake.)  Remove from the oven to cooling rack.  Cool cake completely-- at least for one hour.*

DIRECTIONS for the FROSTING:

1. In a mixing bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth.  Beat in the cinnamon and vanilla.  
2. On low speed, beat in the "sifted" powdered sugar until frosting is smooth and creamy.  Spread frosting on cake.
3. Cut into 4 rows by 3 rows. 
4. Cover and refrigerate any remaining cake.

* Not following the instructions about letting the cake cool in the normal way, and because it was bedtime, I put a cover over the cake when it was still sitting on the cooling rack and barely out of the oven for 15 minutes.  As you can guess, condensation formed on the underside of the cover and that "rained" onto the cake.  What looked like a "mistake" ended up to be something we like-- I ended up with a very dense, very moist cake that goes so well with the cream cheese frosting!  I intend to make that same "mistake" each time I make this cake.


**I found the original recipe for this cake right here:  http://www.bettycrocker.com/recipes/zucchini-cake-with-cinnamon-cream-cheese-frosting/8e2f59f5-2766-47e7-80e1-b930cc559912?utm_medium=social&utm_source=facebook&utm_campaign=07_2016_standard

CHUNKY APPLE SPICE CAKE

 Two options for 'frosting/topping' are at the bottom.

 Do-ahead suggestion:  The cake and sauce can be prepared and refrigerated separately the day before.  Then, before serving, warm the cake in the oven, and the sauce on top of the stove.

Beat together for five minutes:

1 cup butter, softened

2 cups firmly packed light brown sugar

Beat in, just until blended and set aside:

4 eggs, 4 teaspoons vanilla extract

Mix the following dry ingredients, gradually add to the sugar/egg mixture:

2 cups all-purpose flour

2 tablespoons pumpkin pie spice

2 tsp. ground allspice

1 tsp. salt

3 tsp. baking powder

Gradually add the dry mixture to the sugar mixture; mixing until well blended.

Stir in:

4 cups peeled and chopped apples (Granny Smith or Gala)

1 cup chopped walnuts

1 cup raisins 

Pour into two greased or sprayed 9-inch baking pans, or one 9x13 pan.

Bake 35-40 minutes or until toothpick inserted in center comes out clean.

Cool on wire rack 10 minutes, then remove to plate or waxed paper.

Frost with CREAM CHEESE FROSTING:

Beat 8 oz. cold (or room temp.) cream cheese with 5 tbsp. softened butter and

2 tsp. vanilla until well blended.  Gradually add 2 cups powdered sugar that has

been SIFTED after it was measured out.  You may add more powdered sugar

until you get the consistency you wish for.  Spread on cake.

OR, serve with VANILLA BUTTER SAUCE:

Combine 1/2 cup softened butter and 1/2 cup whipping cream with 1 cup firmly packed light brown sugar.  Bring to boil over med. heat.  Reduce heat; simmer for about 10 minutes or until slightly thickened.   Remove from heat; stir 1 teaspoon vanilla.  Serve warm. 

Caramel Icing (with PHOTO)

When I first made this recipe of caramel icing, the ingredient amounts were doubled and I didn't want that much!  So, I've cut the ingredient amounts (below)in half and this makes just enough for a 'modest' layer spread over a 9x13-inch cake. 

INGREDIENTS:

1/2 cup butter
1
1 tablespoons light corn syrup (like Karo)
1 very tiny pinch salt
1/2 teaspoon vanilla

Mix all ingredients in a heavy saucepan and stir over medium heat while constantly stirring and scraping the bottom of the pan. Do this until you get the desired caramel color/flavor.  (I let it get hot enough to do a 'bubbly boil' and maintained that 'bubbly boil" for about six minutes.  Your time may be different.)  The picture below shows the color of it when I took it off the heat... 

Using my hand mixer (on high speed), I beat it until thick enough to spread over cake.  I stopped beating it when it was just stiff enough to keep little designs in it for a while before it leveled out again... like in the next photo:

Below: Before pouring the caramel icing on the still-very-warm German Chocolate cake, I poked some holes into its top with a dinner fork (mainly so the icing has a better 'grip'):

After leveling the icing and sprinkling a crushed mini-sized Baby Ruth candy bar on the top, it leveled out like this...

Hershey's Chocolate Frosting

This comes from the Hershey's Cocoa container-- it's a goodie!

Ingredients:

1 stick (1/2 cup) butter, softened
2/3 cup sifted Hershey's cocoa
3 cups sifted powdered sugar
1/3 cup milk
1 teaspoon vanilla extract.

Directions:
1.  Melt butter.  Stir in cocoa.
2.  Alternately add powdered sugar and milk, beating on med. speed until it is of spreading consistency.  Add more milk in tiny quantities, if needed.  Stir in vanilla.  Makes about 2 cups of frosting.
~~~~~
An extra HINT!  For rich chocolate desserts try Hershey's cocoa in recipes calling for baking chocolate by substituting 3 level tablespoons of cocoa + 1 tablespoon shortening or oil for 1 square (1 oz.) unsweetened baking chocolate.

Sharon's Coconut-Brown Sugar Frosting (for German Chocolate Cake)

Years ago, Sharon gave me this recipe for the frosting she put on a German Chocolate Cake.

INGREDIENTS:

1 cup evaporated milk
1 cup brown sugar, packed
3 egg yolks, stirred together
1/2 cup butter
~~~~
1 teaspoon vanilla
1 and 1/2 cup flake coconut
1 cup chopped nuts
~~~~

DIRECTIONS:

Cook milk, sugar, egg yolks and butter until thick.

Add vanilla, coconut and chopped nuts.

This makes a rich frosting!  M-m-m-m-m-m! 

Browned Butter Frosting ("Burnt Butter" Frosting)

My favorite frosting for cinnamon rolls, or coconut chew bars, or pumpkin bars.

Heat ½ stick butter in pan only until golden brown in color (stirring all the while).  Quickly add about two Tbsp. milk to stop the browning, and then some SIFTED powdered sugar till you have the amount and consistency of frosting you need.  It may be necessary to add tiny amounts of more milk to get a smooth texture.   I drizzle this over the bars.  (You have to get this onto the bars quickly before it thickens.)

Cream Cheese Frosting (for spice cake or pumpkin bars)

Beat 8 oz. softened cream cheese with 5 tablespoons softened butter and 2 teaspoons vanilla until combined. 

Gradually add 2 cups powdered sugar that has been sifted after measuring.  Continue to add more sifted powered sugar until you reach a consistency and sweetness that fits your taste. 

Store frosted cake or bars in the refrigerator.