Zucchini Cake with Cinnamon Cream Cheese Frosting

 https://www.bettycrocker.com/recipes/zucchini-cake-with-cinnamon-cream-cheese-frosting/8e2f59f5-2766-47e7-80e1-b930cc559912

Ingredients

Cake

• 1box Betty Crocker™ Super Moist™ yellow cake mix
• 3/4cup milk
• 1/2cup butter, melted
• 3eggs
• 2teaspoons ground cinnamon
• 1/2teaspoon ground ginger
• 1/4teaspoon ground nutmeg
• 2cups coarsely shredded zucchini (about 2 medium)
• 3/4cup chopped walnuts

Frosting

• 1package (8 oz) cream cheese, softened
• 1/4cup butter, softened
• 1teaspoon ground cinnamon
• 1teaspoon vanilla
• 1 1/2cups powdered sugar

Steps

• 1
  Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
• 2
  In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.
• 3
  Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
• 4
  In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.