Zucchini Cake

• 1 yellow cake mix
• 1 (3 oz.) box vanilla instant pudding
• 4 eggs
• 1/4 c. Wesson oil
• 3 c. grated zucchini
• 1 1/2 tsp. cinnamon
• 1 c. chopped walnuts
• 1/2 tsp. salt
• 1 c. evaporated milk or whole can if to dry
• 32 large marshmallows
• 6 Tbsp. orange juice
• 8 c. graham cracker crumbs
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• 2 c. seedless raisins
• 1 c. chopped dates
• 1 1/2 c. mixed candied fruit

1. Mix, milk, marshmallows, and orange juice with graham cracker crumbs and other ingredients.
2. Mix with hands, until crumbs are moist.
3. Makes one large Fruitcake by pressing mixture into a waxed paper lined angel food cake pan.
4. If mixture becomes too crumbly to shape easily, add a few drops of milk.
5. Cover Fruitcake tightly. Chill 2 days before serving.
6. Makes 1 (4 1/2 lb.) cake.

yellow cake, vanilla instant pudding, eggs, wesson oil, zucchini, cinnamon, walnuts, salt, milk, marshmallows, orange juice, graham cracker crumbs, cinnamon, nutmeg, cloves, raisins, dates, mixed candied fruit

Taken from www.cookbooks.com/Recipe-Details.aspx?id=13302 (may not work)