Garden Patch Cake
|Vegetable oil||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Finely shredded carrots||1 Cup (16 tbs)|
|Finely shredded zucchini||1 Cup (16 tbs)|
|Finely shredded beets||1⁄2 Cup (8 tbs)|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs)|
|Cream cheese||6 Ounce, softened (Two 3 Ounce Packages)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Vanilla extract||2 Teaspoon|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
In a large mixing bowl, beat oil, eggs, sugar and vanilla.
Combine flour, baking powder, cinnamon and salt; add to egg mixture and mix well.
Stir in vegetables.
Add chips and mix well.
Pour into a greased and floured 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
Cool 15 minutes; remove from pan to a wire rack to cool completely.
For frosting, beat cream cheese, butter and vanilla until light and fluffy.
Gradually beat in confectioners' sugar until smooth.
Spread over cake.
Store in the refrigerator.