| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Flour; sifted |
| 1/2 |
c |
Unsweetened cocoa powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 3/4 |
c |
Sugar |
| 1/2 |
c |
Unsalted butter; room temperature |
| 1/2 |
c |
Vegetable oil |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Buttermilk |
| 2 |
c |
Zucchini, unpeeled,; grated |
| 1 |
|
6 oz. pkg semisweet chocolate chips |
| 3/4 |
c |
Chopped nut |
INSTRUCTIONS
Preheat oven to 325. Butter and flour 13 x 9 x 2 baking pan. Sift flour,
cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter
and oil in a large bowl until well blended. Add eggs 1 at a time, beating
well after each addition. Beat in vanilla. Mix in dry ingredients
alternately with buttermilk, in 3 additions each. Mix in grated zucchini.
Pour batter into prepared pan. Sprinkle chocolate chips and nuts over. Bake
50 minutes or until tester comes out clean. Cook cake completely in pan.
Posted to EAT-L Digest 01 Sep 96
Date: Mon, 2 Sep 1996 16:08:00 -0400
From: Laura Hunter <LHunter722@AOL.COM>
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”