Orange Zucchini Cake with Orange Cream Cheese Icing

1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 cup sugar
1/2 cup vegetable oil
2 eggs
1/2 cup All-Bran cereal
1 1/2 tsp. grated orange peel
1 Tbsp orange juice concentrate, undiluted
1 tsp. vanilla
1 cup grated zucchini
1/2 cup chopped nuts
---Orange Cream Cheese Icing:
1-8 oz. package of cream cheese, softened
1 Tbsp butter, softened
1/2 tsp. grated orange peel
1 tsp. orange juice concentrate, undiluted
1 1/2 cups sifted confectioner's sugar
Milk, if needed

Combine flour, baking powder, soda, salt, cinnamon and nutmeg. Set
aside. In large mixing bowl, beat sugar, oil and eggs until well
combined. Stir in cereal, orange peel and vanilla. Add flour mixture,
zucchini and nuts. Mix well. Spread evenly in a rectangular glass
baking dish (1 1/2 - 2 qt.). Bake at 325 degrees for 35 minutes or
until center tests done. Cool completely and top with Orange Cream
Cheese Icing.

ICING: In small mixing bowl, beat cream cheese, butter, orange juice
and peel until light and fluffy, and of good spreading consistency.
If mixture is too thick, add 1 to 2 tsp. milk to mixture. Spread on
cooled cake.

All Easy Cooking Recipe Exchange Newsletter, September 3, 2003



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