Chocolate zucchini cake - country cooking

16 servings

Ingredients

Quantity Ingredient
2 cups Unsifted all-purpose flour
1 cup Unsifted self-rising flour
½ cup Unsweetened cocoa powder
1 teaspoon Salt
¼ teaspoon Baking soda
3 cups Sugar
1½ cup Vegetable oil
4 larges Eggs
2 teaspoons Vanilla
3 cups Grated zucchini
1 cup Chopped pecans
Whipped cream or ice cream
(opt.)

Directions

1 Heat oven to 350'F. Grease and flour 10-inch tube pan. In small bowl, combine both flours, the cocoa, salt, and baking soda; set aside.

2. In large bowl, with electric mixer on medium speed, beat sugar and oil until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla until well blended.

3. With mixer on low speed, beat a third of flour mixture and 1½ C zucchini into sugar mixture just until combined; repeat with another third of flour mixture and the remaining 1 ½ C zucchini. Beat in remaining flour mixture and pecans just until combined. Spread batter evenly in prepared pan.

4. Bake cake 1 flour or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert onto wire rack; remove pan and cool cake completely. If desired, serve with whipped cream or ice cream.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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