Zucchini Cake with Cinnamon Cream Cheese Frosting

Ingredients

Cake

1

box Betty Crocker™ SuperMoist™ yellow cake mix

3/4

cup milk 

1/2

cup butter, melted

3

eggs

2

teaspoons ground cinnamon

1/2

teaspoon ground ginger

1/4

teaspoon ground nutmeg

2

cups coarsely shredded zucchini (about 2 medium) 

3/4

cup chopped walnuts

Frosting

1

package (8 oz) cream cheese, softened

1/4

cup butter, softened

1

teaspoon ground cinnamon

1

teaspoon vanilla

1 1/2

cups powdered sugar

Directions

• Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
• In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
•  In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.
•