Quick White Cake
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Margarine||1⁄4 Cup (4 tbs) (Use Soft Variety)|
|Sugar||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs), ungifted|
|Baking powder||3 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Zucchini||1 Cup (16 tbs), finely chopped (Not Grated Ones)|
|Almond extract||1⁄2 Teaspoon|
|Lemon peel||1⁄2 Teaspoon, grated|
Cream oil and margarine; add sugar and beat until fluffy.
Mix together flour, cornstarch, and baking powder.
Add alternately with milk to the creamed mixture; beat until smooth.
Add almond extract and lemon peel.
Stir in zucchini beat egg whites stiff; fold into batter.
Bake in 2 greased and floured 9 inch layer pans or sheet pan, at 375Â° for 25 to 30 minutes.