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Desserts

Zucchini Cake with Cream Cheese-Orange Frosting

photo by:kraft
Got a bumper crop of zucchini? Set one aside to make this moist, spicy cake with orange-cream cheese frosting and chopped walnuts.
time
prep:
20 min
total:
2 hr 26 min
servings
total:
16 servings

What You Need

1
pkg.  (2-layer size) yellow cake mix
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  water
1/4
cup  oil
4
 eggs
1
tsp.  ground cinnamon
1/2
tsp.  ground nutmeg
1/4
tsp.  ground cloves
2
cups  shredded zucchini (about 1)
1
Tbsp.  orange zest, divided
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4
cup  butter, softened
2
cups  powdered sugar
1/2
cup  chopped PLANTERS Walnuts

Make It

HEAT oven to 350ºF.

BEAT cake mix, dry pudding mix and next 7 ingredients in large bowl with mixer until blended. Stir in zucchini and 2 tsp. zest; pour into 13x9-inch pan sprayed with cooking spray.

BAKE 34 to 36 min. or until toothpick inserted in center comes out clean. Cool completely in pan.

BEAT cream cheese, butter and remaining zest with mixer until light and fluffy. Gradually beat in powdered sugar; spread onto top of cake. Sprinkle with nuts. Refrigerate 1 hour.

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Make Ahead
Cake may be stored in refrigerator up to 24 hours before serving. Let stand at room temperature 10 min. before cutting to serve.
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