2 mangoes, peeled and slicedDirectionsTo prepare the cake: Shred the zucchini in a food processor . In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream and 1/2 tablespoon vanilla. When thoroughly mixed, combine all dry ingredients and add to bowl; mix well. Batter should be fairly wet and easy to pour.
Pour in the batter and bake for 50 to 70 minutes, testing with a toothpick in center. Cool finished cake on a rack for 10 minutes, then remove it from the pan and allow it to cool completely. To prepare frosting, whip room-temperature cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until well combined. In a separate bowl, whip the cream until stiff, and then fold it and the 1/2 teaspoon vanilla into the frosting. Do not overmix.
To assemble cake: Cut the cooled cake in half lengthwise, making two layers. Spread an even layer of frosting over the first layer, and then add a layer of the various fruit pieces . Put on the top layer of cake and evenly frost. The sides of the cake are not frosted; use extra to fill in, as needed. Arrange the fruit in circles all over the top of cake, slightly overlapping fruit pieces.Nutritional information per serving: 496 cal., 20 g fat , 116 mg chol., 73 g carb., 597 mg sodium, 4 g fiber, 9 g protein
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