CHOCOLATE ZUCCHINI CAKE

2009-10-08T00:00:00Z 2011-01-03T15:31:11Z CHOCOLATE ZUCCHINI CAKE Minnesota Farm Guide
October 08, 2009 12:00 am

1/2 cup butter, softened

1/2 cup vegetable oil

1-3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1/4 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 cup buttermilk

2 cups zucchini, shredded

Frosting:

1 cup flaked coconut

6 tablespoons butter, softened

2/3 cup packed brown sugar

1/2 cup walnuts, chopped

1/4 cup milk

In a large mixing bowl, beat butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves. Add to batter alternately with buttermilk. Fold in zucchini.

Pour into a greased 13x9x2-inch baking pan. Bake at 325 degrees for 45-50 minutes or until toothpick inserted near the center comes out clean. Cool on wire rack for 10 minutes.

Meanwhile, in a bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 inches from the heat for 2-3 minutes or until golden brown.

Cool completely. Makes 12-15 servings.

Arlene Knutson, Tuttle, N.D.

Copyright 2015 Minnesota Farm Guide. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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