when the garden gives you zucchini galore...make cake!
I'm a true-blue chocoholic...so trust me when I say that this cake is sure to fill any chocolate cravings you may have.
It's so moist and so delicious, and here's the best part...don't worry what the family will say, ("Ewww, zucchini!") because they'll never know if you don't tell them! Truly, if the kids hadn't seen me adding zucchini to the batter, they wouldn't have believed it.
So, if your garden is overflowing with zucchini, and you're looking for a change from traditional zucchini bread, bake up this scrumptious cake. Topped with a thick layer of fudge frosting...you won't be sorry!
Chocolate-Zucchini Cake 2 c. flour 2 c. sugar 3/4 c. unsweetened cocoa powder 2 t. baking soda 1 t. baking powder 1/2 t. salt 1 t. ground cinnamon 4 eggs, beaten 1-1/2 c. oil 3 c. grated zucchini Sift together flour, sugar, cocoa, baking soda, baking powder, salt, and cinnamon. Set aside. Whisk together eggs and oil; fold in zucchini. Combine zucchini mixture with flour mixture; stir to blend. Pour batter into a greased and floured 13"x9" baking pan. Bake at 350 degrees for 50 to 60 minutes, or until cake tests done in the center. Cool completely before frosting.
2 c. sugar 1 c. unsweetened baking cocoa 1 c. milk 1/2 c. butter 1/4 c. light corn syrup 1/4 t. salt 2 t. vanilla extract 2-1/2 to 3 c. powdered sugar
Combine sugar and cocoa in a medium saucepan; stir in milk. Add butter, corn syrup, and salt. Stir mixture and bring to a rolling boil. Boil for 3 minutes, stirring occasionally. Remove from heat; set aside to cool 45 minutes. Beat in vanilla, then add enough powdered sugar to make mixture a spreading consistency. Spread over cooled cake. Any leftover frosting can be refrigerated for up to 5 days, or frozen for one month.
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