Orange Zucchini Cake with Orange Cream Cheese Frosting!

 

This "Orange Zucchini Cake" is another recipe to use up that bounty of zucchini so many of us have this time of year!  Zucchini is one of my favorite garden vegetables, because of it's versatility. 

 It's great in savory casseroles or just sliced and sauteed in a little butter and garlic with a dash of soy sauce.  It's also great for use in desserts and breads. 

 Zucchini has a high water content so it makes desserts very moist and can decrease the need for as much oil or butter.  It also tends to blend and take on the other flavorings you pair it with. 

This is an easy cake to make and the addition of orange to the zucchini is just wonderful! This cake reminds me of carrot cake somewhat.  

Here is what you will need for this cake:

 

 

2 cups all purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 cup sugar

1/2 cup vegetable oil

2 eggs

2 tsp. orange zest

1 tsp. vanilla

1 cup zucchini, peeled and grated

1/2 cup orange juice

1/2 cup nuts, chopped (optional)

 

Orange Cream Cheese Frosting

8 oz. cream cheese, softened

4 cups powdered sugar

3 tsp. orange zest

1/4 cup orange juice

1 tsp. vanilla

 

***You will need  a total of 2 fresh oranges for the cake and the frosting.

 

Preheat oven to 325 degrees.

 

Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.   Set aside.   In a large mixing bowl beat sugar, oil and eggs until well combined.  Gradually add in flour mixture.  Stir in grated zucchini, orange juice, orange zest, vanilla and nuts.

 

Pour into two 8 inch cake pans that have been well greased and floured or sprayed with nonstick baking spray.   Bake for 25 to 30 minutes.  You can also bake this in an 11"x7" baking dish. You will need to bake for about 35 minutes in that pan.

 

 

To prepare the frosting, beat all of the ingredients together until light and fluffy.   

 

Cool completely and then frost with the Orange Cream Cheese Frosting. 

 

Mounds Cake!

If you are a Mounds Candy Bar lover, this cake is for you!  It's the perfect combination of chocolate and coconut!   It's also a really decadent looking cake, but it's so easy to make, because it does start with a cake mix.  

This is a great cake for a holiday  or special celebration, because it looks like you fussed! 

 Here is what you will need for this cake:

1 box chocolate cake mix, any type you prefer (plus the ingredients called for to make it)

1 cup milk

1 cup sugar

30 large marshmallows

1 tsp. vanilla

14 oz. bag of shredded, sweetened coconut

Chocolate Ganache Frosting

12 oz. semisweet chocolate chips

1 cup heavy cream

2 Tbs. butter

Bake the cake according to package directions.  Cool completely and then slice each layer in half to make a 4 layer cake

Place the milk and sugar in a heavy saucepan over medium heat and heat until sugar is dissolved.  Add the marshmallows, coconut, and vanilla.   Cook until it boils stirring frequently.  

Spread the mixture between the layers and stack the cake on a cake plate. 

For the ganache frosting, heat the cream just to a simmer in a saucepan or in the microwave.

Place the chocolate chips in a glass heatproof bowl.  Pour the cream over the chips and allow them to soften.  Whisk in the butter until it's nice and smooth.   If it's too thick add another tablespoon of butter.  It should be a good consistency, not too thin, but not too thick.   

Frost the top and sides of the cake!