Preheat oven to 350. Grease and flour a 13x9x2" cake pan. Beat the eggs with the sugar until fluffy. Add the oil and blend well. Sift together the dry ingredients. Add the zucchini, alternately with the dry ingredients to the egg mixture. Blend well. Add the vanilla and blend again. Stir in the walnuts. Pour the batter into the prepared cake pan and bake for 55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes, then remove from the pan to a wire rack. Cool completely before frosting. To make the icing, mix together the cream cheese and butter until smooth. Stir in the powdered sugar slowly. Blend thoroughly. Recipe By : Bevmed From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (7245g)|
|Recipe Makes: 1|
|Calories from Fat: 15651 (68%)|
|Amt Per Serving||% DV|
|Total Fat 1739g||2319 %|
|Saturated Fat 811.9g||4060 %|
|Monounsaturated Fat 547g|
|Polyunsanturated Fat 164.8g|
|Cholesterol 8465.6mg||2605 %|
|Sodium 15263.9mg||526 %|
|Potassium 8071mg||212 %|
|Total Carbohydrate 1520.3g||447 %|
|Dietary Fiber 25g||100 %|
|Sugars, other 1495.3g|
|Protein 402.1g||574 %|
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Calories per serving: 22915
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