Chocolate zucchini rum cake

1 Servings

Ingredients

Quantity Ingredient
¾ pounds Butter or margarine at room temperature
2 cups Sugar
3 larges Eggs
2 cups Lightly packed shredded zucchini
⅓ cup Rum; brandy or water
2½ cup All-purpose flour
1 cup Chopped walnuts
1 cup Semisweet chocolate baking bits
½ cup Unsweetened cocoa
1½ teaspoon Baking powder
1½ teaspoon Salt
¾ teaspoon Ground cinnamon
¼ cup Cup milk

Directions

~ Sunset Mag. August 1993

In a large bowl with an electric mixer, beat ¾ cup butter and sugar until smoothly blended. Beat in eggs, 1 at a time, until fluffy. With a spoon, stir in zucchini and rum

Mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and cinnamon. Stir flour mixture and milk into egg mixture until well blended.

Spread batter into a well-buttered and flour-dusted nonstick 10 inch plain or fluted tube pan.

Bake in a 350 degree oven until cake begins to pull from pan sides and springs back when firmly pressed in center, 50 to 55 minutes. Let cook in pan on a rack about 15 minutes. Invert from pan onto rack; let cook.

Drizzle glaze over cake. Makes 16 to 20 servings.

Rum Glaze: Mix together until smooth 1⅔ cups powdered sugar 3 Tablespoons rum or water Use within 1 hour Posted to recipelu-digest Volume 01 Number 195 by MickieX@... on Nov 4, 1997

Related recipes