All-New Cake Mix Doctor - Anne Byrn [89]
PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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A NEW ZUCCHINI CAKE WITH PENUCHE ICING
FOR ALL OF YOU WHO LOVED the zucchini cake from the first book but were frustrated because the cake fell as it cooled, here is a new improved recipe that won’t fall and has better flavor and the irresistible penuche icing. I began with a spice cake mix this go-round. Because shredded zucchini is a wet ingredient, I cut back on the sour cream, eggs, and pudding from the original recipe. This made for a lighter cake, and one I know you will enjoy. Be sure to measure the zucchini by gently and lightly packing it in the measuring cup. And be sure to spoon the icing on while warm.
serves:
12 to 16
prep:
25 minutes
bake:
45 to 50 minutes
cool:
35 to 45 minutes, plus 1 hour for the glaze to set
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain spice cake mix
Half of a 3.4 ounce package of vanilla instant pudding mix, about 4 tablespoons
½ cup reduced-fat sour cream or plain yogurt
½ cup water
¼ cup vegetable oil
3 large eggs
1 teaspoon ground cinnamon
2 cups lightly packed shredded zucchini (about 8 ounces)
1/3 cup chopped walnuts (optional), for garnish
Penuche Icing (page 486)
Got Fruit or Vegetables in the Cake? Cut Back on the Oil
Any time you add shredded veggies, like zucchini or carrots, or pureed veggies like pumpkin and butternut squash, or pureed fruits like mashed bananas and applesauce to a cake recipe, you can easily cut back on some of the oil. The veggies and fruit provide moisture and will keep the cake moist for days. They can, as in the case of bananas, also add flavor. Or, they may not provide any flavor at all, as with pumpkin, but add a lot of healthy fiber. If I am making an adjustment like this to a recipe, as a rule I substitute half the oil called for with an equal amount of fruit or vegetables. If this succeeds, I might try it again and substitute even more fruit or veggies for the oil or omit the oil altogether.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, pudding mix, sour cream, water, oil, eggs, and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Fold in the shredded zucchini. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until the top springs back when lightly pressed with a finger, 45 to 50 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to