Zucchini Cake with Cream Cheese-Orange Frosting

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup water
• 1/4 cup oil
• 4 eggs
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 2 cups shredded zucchini (about 1)
• 1 Tbsp. orange zest, divided Safeway 1 lb For $0.79 thru 02/09
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1/2 cup chopped PLANTERS Walnuts

1. Heat oven to 350 degrees F.
2. Beat cake mix, dry pudding mix and next 7 ingredients in large bowl with mixer until blended.
3. Stir in zucchini and 2 tsp.
4. zest; pour into 13x9-inch pan sprayed with cooking spray.
5. Bake 34 to 36 min.
6. or until toothpick inserted in center comes out clean.
7. Cool completely in pan.
8. Beat cream cheese, butter and remaining zest with mixer until light and fluffy.
9. Gradually beat in powdered sugar; spread onto top of cake.
10. Sprinkle with nuts.
11. Refrigerate 1 hour.

yellow cake, s, water, oil, eggs, ground cinnamon, ground nutmeg, ground cloves, zucchini, orange zest, philadelphia cream cheese, butter, powdered sugar, walnuts

Taken from www.kraftrecipes.com/recipes/zucchini-cake-cream-cheese-orange-frosting-162936.aspx (may not work)