| 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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