''CIN'S SUPER-MOIST ZUCCHINI CAKE''

''Cin's Super-Moist Zucchini Cake'' image

Provided by Straws Kitchen(*o *)

Time 55m

Number Of Ingredients 15

4 eggs
1 1/2 tsp pure vanilla
2 Tbsp butter, melted
8 oz sour cream (room temp)
1/3 c ex virgin olive oil (would have used applesauce..but i was out)
1 box (18.25 oz) duncan hines moist deluxe yellow cake mix
1 box (3.3 oz) white chocolate jell-o instant pudding mix (dry)
1 dash(es) cinnamon
1 dash(es) nutmeg
1/3 - 1/2 c splenda
2 c shredded zucchini (fresh from our garden)
1/4 - 1/3 c orange juice w-some pulp (100% juice, not from concentrate)
(SOMETIMES I ADD SHREDDED CARROTS INTO THIS RECIPE BATTER; ALSO I HAVE ADDED CRUSHED PINEAPPLE TOO)
1/2 c shredded carrots, if adding
small can(s) drained, if adding

Steps:

1. Preheat oven to 350°F and grease your Bundt Pan well, then lightly flour whole pan. Sprinkle a little Splenda around bottom of pan.
2. In a large mixing bowl, combine first 10-ingredients, mix on medium speed with electric mixer until blended (may be thick and lumpy, but that's ok).
3. Add zucchini and orange juice, then mix on med-high for 1 or 2 minutes (shouldn't be lumpy anymore).
4. Pour into the greased and floured Bundt pan (with a little splenda sprinkled around the bottom of pan) and bake for 55 minutes at 350°F.
5. When time is about up, check for doneness with toothpick inserted in middle, when it comes out clean remove pan from oven to a wire rack (mine was finished in the 55 min's).
6. Let cool for 20 minutes.
7. Remove from pan and set cake on wire rack (or cake plate) until completely cooled.
8. After cooled dust w-powdered sugar..and enjoy
9. I made this one in 2006 adding shredded carrots into the batter and topping it off with a glaze. Sometimes I go all out and put in the shredded Zucchini, Carrots and Crushed Pineapple. I love changing up this cake.......yum yum (for some reason I have not been able to add pix on JAP for several days now)