Zucchini Layer Cake
with Pecan Cream-Cheese Frosting

Cake:
3-1/2 C. all-purpose flour
1 T. baking soda
2 t. cinnamon
2 t. ground ginger
1 t. ground mace
½ t. salt
1 C. vegetable oil
1-1/3 C. packed light brown sugar
¼ C. molasses
4 eggs
2 t. vanilla
4 C. grated zucchini, about 2 lbs., squeezed dry

Frosting:
2/3 C. pecan pieces (4 oz.)
4 (8 oz.) packages cream cheese, softened
2 T. + ½ C. packed light brown sugar, divided
2 T. molasses
¼ t. cinnamon
pecan halves

Cake:
Preheat oven to 350º. Grease & flour 3-9" round cake pans. Combine dry ingredients; set aside. In a large mixing bowl at high speed, beat oil, sugar & molasses until well combined. Reduce speed to low; beat in eggs & vanilla till combined. Add flour mixture alternately with zucchini until just combined, about 1 minute. Divide mixture evenly among pans. Bake for 20-22 minutes, or until clean pick. Cool in pans on a wire rack for 10 minutes; remove to racks to cool completely.

Frosting:
In a skillet over medium-high heat toast pecans, stirring, until fragrant- about 1 minute. Cool completely. In a blender or food processor, finely grind cooled pecans with 2 T. brown sugar; set aside. In a large mixing bowl at high speed, beat cream cheese till smooth. Reduce speed to medium; beat in molasses, cinnamon & remaining sugar. Reduce speed to low, beat in pecan mixture. Trim cake layers to level, if necessary. Place one layer on serving platter, spread with 1 C. frosting. Top with second layer, another cup of frosting, and remaining layer. Spread top & sides of cake with remaining frosting. Garnish with pecan halves, if desired. Yield: 24 servings.

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