Directions: |
Directions:Preheat the oven to 350. Generously mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place the cake mix, pudding mix, sour cream, water, oil, eggs, cinnamon, nutmeg, cloves, and salt in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping down the sides if needed. The batter should look thick and smooth. Fold in the grated zucchini. Pour the batter into the pan, smoothing it out with the rubber spatula. Place the pan in the oven.
bake the cake until it is light brown and springs back when lighrly pressed with your finger, 60 to 65 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto another rack so that the cake is right side up. Allow to cool completely, 30 minutes more.
Prepare the frosting:
Place the brown sugar and butter in a medium-size heavy saucepan over medium heat. Simmer, stirring constantly, until well combined, 2 minutes. Carefully pour in the milk, stirring, and bring the mixture to a boil. Remove the pan from the heat and cool slightly.
Place the powdered sugar in a large mixing bowl. Pour the hot brown sugar mixture over the powdered sugar. Beat with an electric mixer on low speed until the frosting is smooth and creamy, 2 to 3 minutes. Use immediately. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.
Place teh cake on a serving platter. Spread the warm frosting on the top and sides of the cooled cake with clean smooth satrokes. Allow the cake and frosting to cool before slicing.
|
This recipe for Zucchini Spice Cake with Penuche Frosting is from