Wednesday, July 18, 2007

Zucchini Chocolate Cake

4 ounces unsweetened chocolate
1/2 c. vegetable oil
1/2 c. butter, at room temperature
2 c. sugar
3 eggs, beaten
1 Tbsp. Vanilla
2 c. sifted all purpose unbleached flour
1/3 c. cocoa
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/3 c. sour cream OR buttermilk ( I prefer sour cream)
3 c. coarsely grated zucchini
1/2 c. chopped nuts

Preheat the oven to 350 F. Melt the chocolate and oil in a small saucepan over very low heat. Cream 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 alternately with the sour cream or buttermilk. Mix the zucchini and nuts into the batter. Divide the batter between two greased and floured 9-inch cake pans. Bake on the middle shelf in the oven for 40 minutes or until it tests done. Cool the cake completely before frosting.

I like this with Baker's One Bowl Chocolate Frosting on the outside, and Buttercream Icing between the layers!

1 comment:

Danielle said...

Thanks for something new to try...our zucchini is also abounding