Pineapple Zucchini Cake

Provided by Carol Myers (1991)

3 eggs
2 cups sugar
2 tsp vanilla
1 cup cooking oil
2 cups zucchini, peeled and grated
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup crushed pineapple, not drained
1 cup raisins
1 cups nuts

Cream cheese frosting

2 cups confectioners sugar
3 ounce package of cream cheese
1/4 pound of margarine, softened

Step 1:  Beat eggs, sugar, vanilla, and cooking oil until fluffy.  Add zucchini, flour, baking powder, baking soda, and salt.

Step 2:  Stir in pineapple, raisins, nuts, and mix well.

Step 3:  Spoon into a greased 9x13" baking pan and bake at 350 degrees for 1 hour, or make cupcakes and bake for 18-20 minutes.

Step 4:  Mix all frosting ingredients and frost cake or cupcakes

Yum Yum Cupcakes

Provided by Judy Heiney

White Part:

1 8 ounce package cream cheese
1/3 cup sugar
1 egg
1/2 tsp salt
12 ounce package of chocolate chips

Cream together cream cheese, egg, sugar, salt.  Add chocolate chips and set aside

Dark Part:

2 cups sugar
3 cups flour
1/2 cup cocoa
2 tsp baking soda
2 tsp vanilla
2 tbsp vinegar
2/3 cup oil
2 cups water

Mix all ingredients and beat the dark part well.  Fill cups 1/2 full with dark part.  Spoon rounded tsp of white part into middle of cup.  Bake at 375 degrees for 15-20 minutes.

Makes 3 dozen