Zucchini Cake

Name: Zucchini Cake
Ingredients: 1 yellow cake mix; 1 (3 oz.) box vanilla instant pudding; 4 eggs; 1/4 c. Wesson oil; 3 c. grated zucchini; 1 1/2 tsp. cinnamon; 1 c. chopped walnuts; 1/2 tsp. salt; 1 c. evaporated milk or whole can if to dry; 32 large marshmallows; 6 Tbsp. orange juice; 8 c. graham cracker crumbs; 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. cloves; 2 c. seedless raisins; 1 c. chopped dates; 1 1/2 c. mixed candied fruit

18 ingredients

6 steps

Ingredients

1 yellow cake mix
1 (3 oz.) box vanilla instant pudding
4 eggs
1/4 c. Wesson oil
3 c. grated zucchini
1 1/2 tsp. cinnamon
1 c. chopped walnuts
1/2 tsp. salt
1 c. evaporated milk or whole can if to dry
32 large marshmallows
6 Tbsp. orange juice
8 c. graham cracker crumbs
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
2 c. seedless raisins
1 c. chopped dates
1 1/2 c. mixed candied fruit

Directions

1

Mix, milk, marshmallows, and orange juice with graham cracker crumbs and other ingredients.
2

Mix with hands, until crumbs are moist.
3

Makes one large Fruitcake by pressing mixture into a waxed paper lined angel food cake pan.
4

If mixture becomes too crumbly to shape easily, add a few drops of milk.
5

Cover Fruitcake tightly. Chill 2 days before serving.
6

Makes 1 (4 1/2 lb.) cake.