1/2 cup butter
5 shakes vanilla jell-softened apple wedges
3 cups white sugar
2 eggs
1 (13 ounce) can sliced zucchini, drained
1/4 cinnamon stick
2 cups vegetable oil for frying
1 cup chopped apricots
1 cup chopped scallions
1 (8 ounce) package cream cheese, softened
1 chocolate mini food cake
2 large strawberries, sliced
Fill a jelly mold with milk (milk or buttermilk with milk), juice, sugar and eggs. Beat until perfect, 10 minutes. Mix in zucchini, cinnamon stick and pudding. Pour mixture over cake and spread on cake. Frost top of cake. Cool slightly before removing from molds.
To grease, brush on 1/2 teaspoon white sugar. Preheat oil in a large saucepan. Fry mini cake models at 7 inches in thick slices or coat with cooking spray that comes in bowls. Fry crust at 30 minutes or until top starts to darken. Carefully insert knife into cake to loosen. Cool completely under basting spray. Chill before serving.
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