I totally admit that I’m addicted to sugar. I crave it, and need to get my cravings under control. BUT, before I do, I’m going to make this Spring Fling cake a few more times. I LOVE chocolate, and this cake doesn’t have an ounce/pinch/smidgen of it…and it’s still my FAVORITE cake. And with all the fruit, you can justify it being just a tad bit healthy for you!

I discovered The Market from a former co-worker/supervisor {Betsy, one of the coolest ladies ever…I was so lucky}. And, when I first had a piece of this cake, I was in heaven. A cake made with zucchini…who knew it could be so divine?

This recipe was posted in the Rocky Mountain News {a newspaper no longer in publication} a few years ago and it wasn’t until a few weeks ago, I was brave enough to make my own version. My laziness crept in as I called to order the cake 6 hours before a party, but my procrastination and over-budgeted wallet prevented me from buying, so I made it! I tweaked it a bit and recently made for my grandma’s Mother’s Day celebration. It was a hit!

Buon Appetito!

Spring Fling Cake
recipe adapted from The Market via Rocky Mountain News
serves 12-15 people
{I made this a double layer cake, but if you want to make it just like The Market does, make this a 3 layer cake…yummy}

Cake
2 1/2 cups finely shredded zucchini
1 1/4 cups sugar
1/4 cup olive oil
1 cup sour cream
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch salt
5 eggs

Frosting
{I double this recipe because this cake is best with thick layers of frosting in the middle of the zucchini cake layers}
1 cup cream cheese
1/4 cup butter
1 cups powdered sugar
1/2 cup heavy cream
1/2 teaspoon vanilla extract

Fruit
1 pint strawberries, cleaned, stemmed and sliced
4 kiwi fruits, peeled and sliced
2 mangoes, peeled and sliced
1 pint blueberries

Directions
Preheat oven to 350 degrees
Grease and flour a 10 inch cake pan {I’ve used round and square, and they both worked great}
In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream and vanilla
Combine the dry ingredients in another bowl, then add to the wet zucchini mixture
Pour batter into prepared cake pan and bake for 50-70 minutes
Cool on rack for 10 minutes, then remove from cake pan
Cake should look like this when removed from oven

To assemble cake, cut the cooled cake in half lengthwise {creating two or three layers}.
Inside the cake should look liked this…it’s so dense and yummy!

For frosting, whip the cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined
In another bowl, whip the cream until stiff, then fold the whipped cream and 1/2 teaspoon vanilla into the frosting mixture

Find the cake platter or dish you are going to serve the cake on – it’s too heavy to move once assembled.

Spread frosting over the first layer…be VERY generous with the frosting {I think it needs to be the same thickness, or slightly smaller, than the size of the cake layers}
Add a layer of fruit. I used mainly strawberries and kiwi inside the cake

Place the remaining cake layer on top and frost
The Market does not frost the sides; however I did and it was delicious
On the top of the cake, arrange the fruit to your liking

Jodi helped me decorate the cakes, and she made an N with blackberries for Nani

P.S. The cake can be made a day prior and refrigerated…and I’m told, and have to agree, leftovers of the cake the 2nd day, after being in the fridge, might be better than when freshly made.