|
Post by Granny Smith on Mar 8, 2008 15:12:00 GMT -5
This recipe uses regular chocolate. It’s a tad extra work but well worth it.
Zucchini Chocolate Cake contributed by kathyinmd
4oz.-unsweetened chocolate ½ cup vegetable oil ½ cup butter, room temperature 2 cups sugar 3 eggs, beaten 1 TBS vanilla extract 2 cups sifted all-purpose unbleached flour 1/3-cup cocoa 2 teas baking soda 2 teas baking powder 1 tea salt 1/3-cup buttermilk or sour cream 3 cups coarsely grated zucchini or summer squash ½ cup nuts
Preheat oven to 350º F.
Melt the chocolate and oil in a small saucepan over very low heat.
Cream the butter until light; add the sugar, eggs, and vanilla Beat well. Add the melted chocolate and mix well.
Sift together the dry ingredients and stir them into the batter with the buttermilk. Mix the zucchini and nuts into the batter.
Grease and flour two 9-inch cake pans. Divide the batter Between the pans. Bake on the middle shelf of the oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake before frosting.
Cream Cheese Frosting
¾-cup butter at room temperature 8 oz. cream cheese at room temperature 4 cups confectioner’s sugar
Cream together the butter and cream cheese until the mixture is Light and fluffy. Slowly add the confectioner’s sugar until well- Blended, using more sugar if necessary to get a spreading consistency.
|
|