| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy, Grains | Hershey’s, Cakes, Lauri | 12 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 1 1/2 | c | Sugar |
| 1 | ts | Vanilla extract |
| 1/2 | c | Vegetable oil |
| 2 | c | All-purpose flour |
| 1/3 | c | Hershey's cocoa |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 3/4 | c | Buttermilk or sourmilk* |
| 2 | c | Shredded zucchini |
| 1 | c | Chopped nuts |
| 1/2 | c | Raisins |
| 2 | tb | Sugar |
| 2 | tb | Water |
| 1/2 | c | Semi-sweet choc. chips |
| 1 | tb | Marshmallow creme |
| Hot water (1 to 2 teaspoons) |
INSTRUCTIONS
CREAMY CHOCOLATE CHIP GLAZE * To make sour milk: use 2 teaspoons vinegar plus milk to equal 3/4 cup. ~--------------------------------------------------------------------- ~-- Heat oven to 350F. Grease and flour 12-cup Bundt pan. In large mixer bowl beat eggs well. Gradually beat in sugar and vanilla until thick and light in color. Gradually pour in oil, beating until blended. Combine flour, cocoa, baking powder, baking soda, cinnamon and salt; add alternately with buttermilk to egg mixture. Drain zucchini well; fold into batter. Stir in nuts and raisins; pour into prepared pan. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely. Glaze with Creamy chocolate chip glaze. 12 servings. Glaze: In small saucepan combine sugar and 2 T water; bring to boil. Remove from heat; immediately add chocolate chips and stir until melted. Blend in marshmallow creme; add hot water 1/2 teaspoon at a time, until glaze is desired consistency. About 1/2 cup glaze. Posted to MM-Recipes Digest V3 #250 Date: Thu, 12 Sep 1996 16:16:06 -0600 From: Perry & Lauri <perryp@tcd.net>
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