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Saturday, July 24, 2010

Cake from the Pantry

1 package Betty Crocker® SuperMoist® carrot cake mix

1 cup coconut milk

4 eggs

1 can (8 oz) peach preserves

1/2 cup chopped nuts

1/2 cup white chocolate chips

1/2 cup shredded zucchini

1. Heat oven to 350°F. Grease bottoms only of two 8-inch or 9-inch round pans with shortening or spray bottoms with cooking spray; lightly flour.

2. In large bowl, beat cake mix, coconut milk, eggs and peaches with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, white chocolate chips and zucchini. Pour into pans.

3. Bake 8-inch rounds 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.

4. Fill layers and frost side and top of cake with cream cheese frosting. Store covered in refrigerator.