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| 1 | box (15 oz) Betty Crocker® Gluten Free devil's food cake mix |
| 1/2 | cup butter, softened |
| 1 | cup shredded unpeeled zucchini (about 1 medium) |
| 1/2 | teaspoon ground cinnamon |
| 1/8 | teaspoon ground cloves |
| 1/3 | cup water |
| 3 | eggs |
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| 1/4 | cup packed brown sugar |
| 2 | tablespoons butter, softened |
| 1/4 | cup chopped walnuts or pecans |
| 1. | Heat oven to 350°F. Grease bottom only of 8-inch or 9-inch square pan with shortening or cooking spray. |
| 2. | Reserve 1/4 cup cake mix for streusel; set aside. In large bowl, beat remaining cake mix, 1/2 cup butter, zucchini, cinnamon, cloves, water and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. |
| 3. | In small bowl, mix reserved 1/4 cup cake mix and streusel ingredients with fork until mixture is crumbly. Sprinkle over batter. |
| 4. | Bake 44 to 49 minutes for 8-inch pan or 38 to 43 minutes for 9-inch pan until toothpick inserted in center comes out clean. Serve warm or cool. |
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| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |
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| This moist, streusel-topped cake is very portable, making it perfect for potlucks, picnics or anytime you want to share a homemade treat. |
Nutrition Information:
270 ( 120); 13g ( 7g, 0g); 80mg; 290mg; 35g ( 1g, 22g); 3g 8%; 0%; 0%; 8% 1/2 ; 2 ; 0 ; 2 1/2 2