Zucchini Cake I

Ingredients

• Cake:
• 3 cups all-purpose flour
• 3 cups white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated zucchini
• Frosting:
• 1 (8 ounce) package cream cheese, room temperature
• 1/2 cup butter, room temperature
• 2 cups confectioners’ sugar, sifted
• 2 teaspoons vanilla extract

Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.

In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.

In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.

Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.

To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.