Zucchini Spice Cake With Penuche Frosting

Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

Easy to make and moist. Great icing. This is from the Cake Mix Doctor.

Ingredients Nutrition

Directions

  1. Put cake mix, pudding mix, sour cream, water, oil, eggs, cinnamon, nutmeg, cloves, and salt in a large mixing bowl.
  2. Blend with an electric mixer on low speed for 1 minute. Increase speed to medium and beat 2 to 3 minutes more.
  3. Fold in the grated zucchini.
  4. Pour batter into greased and floured tube pan.
  5. Bake 60 to 65 minutes at 350 degrees.
  6. Penuche Frosting.
  7. Place brown sugar and butter in a saucepan over medium heat. Simmer, stirring constantly, 2 minutes. Carefully pour in the milk, stirring, and bring the mixture to a boil.
  8. Cool slightly.
  9. Place the powdered sugar in a large bowl.
  10. Pour the hot brown sugar mixture over the powdered sugar. Beat with an electric mixer on low speed until frosting is smooth, 2 to 3 minutes. Use immediately (while warm) to frost cake or the frosting will harden. If it does harden, simply place the pan back over low heat and stir until the frosting softens up.

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