Mom's Zucchini Chocolate Cake

• portions: 8 servings
• temps actif: 25 min
• temps total: 1 hr 15 min

Ingrédients

4 ounces unsweetened chocolate

1/2 cup vegetable oil

½ cup butter, at room temperature

2 cups sugar

3 eggs, beaten

1 tablespoon vanilla extract

2 cups sifted all-purpose unbleached flour

1/3 cup cocoa

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1/3 cup buttermilk or sour cream

3 cups coarsely grated zucchini or summer squash

1/2 cup chopped nuts

Instructions

Preheat the overn to 350° 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 completely before frosting with whipped cream or your favorite frosting.

Frosting: cream cheese, shortening, powdered sugar, vanilla

Notes

Recipe from The Joy of Cooking cookbook

Zucchini Chocolate Cake- my favorite zucchini disguise! Cream cheese frosting is particúlarly nice on this cake. Youll find a recipe for it with Roger's Carrot Cake on page 89