Orange Zucchini Cake With Orange Cream Cheese Icin Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of two 8-inch round cake pans. Line the bottoms of the pans with parchment, butter again and dust the whole pan with flour, tapping out the excess.
• Put the flour, cornstarch, baking powder and salt into the bowl of a food processor. Add the granulated sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter.
• Whisk the milk, vanilla and eggs together in a small bowl or measuring cup with a spout. With the processor running, pour in the milk mixture and process until smooth. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
• Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and invert the cakes onto the rack. Peel off the parchment and cool completely.
• Beat the cream cheese and butter in a large bowl using an electric mixer on medium speed, until smooth, about 2 minutes. Add the confectioners? sugar, vanilla and salt and gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer running on low beat in the cream and then continue beating until the frosting is creamy and thick, about 1 more minute.
• Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other cake layer and frost the top and sides of the cake with the remaining frosting.

Steps:

• 1. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In large bowl beat sugar, eggs, and oil until well mixed. Stir in orange peel and vanilla. Add flour mixture, zucchini, nuts, and raisins. Mix well. Pour into a greased 8x8 pan. Bake at 325 degrees for 35 minutes or until toothpick comes out clean. Icing 8oz softened cream cheese 2 teaspoon softened butter 1 teaspoon grated orange peel 2 cups powdered sugar 1/2 tsp orange extract Mix first 4 ingredients well. Add milk if need to thin. Spread on cooled cake. - See more at: http://www.momspantrykitchen.com/orange-zucchini-cake-and-cream-cheese-icing1.html#sthash.k523pGpT.dpuf

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat eggs, vegetable oil, white sugar, and vanilla extract in a large bowl until thoroughly combined. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Stir the flour mixture into the wet ingredients and mix in zucchini. Transfer batter to the prepared baking dish.
• Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out with moist crumbs, about 40 minutes. Let cool completely.
• Beat cream cheese and butter in a bowl until smooth; stir in applesauce and nutmeg. Mix in confectioners' sugar until the frosting is smooth and workable; spread on cooled zucchini cake.

Steps:

• Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
• Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
• Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.