Name: Esther's Chocolate Zucchini Cake
Ingredients: 1/2 c Margarine; 1/2 c Oil; 1 3/4 c Sugar; 2 Eggs; lightly beaten; 1 ts Vanilla; 1/2 c Sour milk; 2 1/2 c Flour; 4 tb Cocoa; or less; 1/2 ts Baking powder; 1 ts Baking soda; 1 pn Salt; 1/2 ts Cinnamon; 2 c Zucchini

Since then Christ is praying for us, whom should we fear? And since He has promised to make us more than conquerors, of whom should we be afraid? No, though an host of demons are lined up against us, let us not be afraid; though the hottest persecution should rise up against us, yet let us put our trust in God. Even though Satan, and the rest of his apostate spirits, are powerful, when compared with us; yet, if put in competition with the Almighty, they are as weak as the smallest worms. God has them all reserved in chains of darkness until the final judgment day. They shall only go as far as He permits them, and no farther.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes	1	Servings

INGREDIENTS

1/2	c	Margarine
1/2	c	Oil
1 3/4	c	Sugar
2		Eggs; lightly beaten
1	ts	Vanilla
1/2	c	Sour milk
2 1/2	c	Flour
4	tb	Cocoa; or less
1/2	ts	Baking powder
1	ts	Baking soda
1	pn	Salt
1/2	ts	Cinnamon
2	c	Zucchini

INSTRUCTIONS

Cream margarine, oil and sugar. Add eggs. Add dry ingredients to first
mixture and beat well. Add zucchini.
Pour into a 9 x 13-inch baking pan. Bake at 350F for 40 minutes.
Recipe by: Esther Guyer
Posted to KitMailbox Digest  by "Art Guyer" <ThePoint@beachlink.com> on Apr
25, 1998

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