Chocolate-zucchini cake

12 servings

Ingredients

Quantity Ingredient
2½ cup All-purpose flour
¼ cup Unsweetened cocoa powder
1 teaspoon Baking powder
1 teaspoon Baking soda
½ cup Butter or margarine
1¾ cup Sugar
½ cup Cooking oil
1 teaspoon Vanilla
2 Eggs
½ cup Dairy sour cream
2 cups Finely shredded zucchini
Chocolate Butter Frosting (recipe follows)
1 cup Miniature semisweet chocolate pieces
1 cup Chopped nuts

Directions

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Julie Herron of Salem, Ohio, uses her garden's bounty of zucchini in this moist chocolate layer cake. She topped it with a chocolate butter-cream frosting and brought home first-place honors at the Canfield Fair.

1. Grease and lightly flour two 9-inch round baking pans; set pans aside.

2. Stir together the flour, cocoa powder, baking powder and baking soda.

3. In large mixing bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds. 4. Add sugar, oil and vanilla; beat till well combined. Add eggs, one at a time, beating 1 minute after each addition. Add the sour cream; beat till combined.

5. Add the dry ingredients to beaten mixture, beating on low speed till just combined. Fold in the zucchini. Divide batter between the prepared pans.

6. Bake in a 350-F oven for 35 to 40 minutes or till a toothpick inserted near the center of each cake comes out clean.

7. Place cakes on wire racks; cool in pans for 10 minutes. Remove cakes from pans and cool thoroughly.

8. To frost, place one cake layer on a cake plate. Spread with some of the Chocolate Butter Frosting. Sprinkle frosting with half of the chocolate pieces and nuts. Place second layer on top. Frost top and sides with remaining frosting. Sprinkle top and sides with remaining chocolate and nuts.

Chocolate Butter Frosting. In a bowl, beat ⅓ cup butter or margarine and ½ cup unsweetened cocoa powder with an electric mixer on medium speed till fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Slowly beat in ¼ cup milk and 1½ teaspoons vanilla. Slowly beat in 2 cups sifted powdered sugar. Beat in additional milk, if needed, to make a spreading consistency.

Source: Midwest Living, August 1995

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