| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains, Eggs, Dairy | Cakes, Chocolate, Fruits, Vegetables, Nuts | 12 | Servings | |
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 1 | c | Cocoa powder |
| 1 | ts | Double-acting baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 3/4 | c | Butter; softened |
| 2 | c | Sugar |
| 3 | Eggs | |
| 3/4 | c | Buttermilk |
| 1 | ts | Vanilla extract |
| 2 | ts | Orange peel; grated |
| 2 | c | Zucchini; shredded |
| 1 | c | Nuts; chopped |
| 1 1/2 | c | Powdered sugar; sifted |
| 2 1/2 | tb | Fresh orange juice |
| 1 | ts | Orange peel; grated |
| 1 | c | Butter; melted |
INSTRUCTIONS
Sift together flour, cocoa, baking powder, baking soda, cinnamon, and salt. Cream butter or margarine. Gradually add sugar, beat until fluffy. Add eggs one at a time, beating well after each. Beat in sifted dry ingredients, alternately with buttermilk. Stir in vanilla, orange peel, zucchini and nuts. Bake in a 10" tube pan at 350°F. for one hour. Turn out on rack, let cool for 15 minutes, and glaze. GLAZE: Beat together powdered sugar, orange juice, orange peel and melted butter. Recipe by: Elizabeth Powell Posted to TNT Recipes Digest by BIZETTA <BIZETTA@aol.com> on May 1, 1998
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