| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Chocolate, Cakes, Desserts |
16 |
Servings |
INGREDIENTS
| 4 |
oz |
Unsweetened chocolate |
| 1/2 |
c |
Butter at room temperature |
| 1 |
tb |
Vanilla Extract |
| 3 |
|
Eggs, beaten |
| 2 |
c |
Flour; Unbleached, Sifted |
| 2 |
ts |
Baking Soda |
| 1 |
ts |
Salt |
| 3 |
c |
Zucchini; Coarsely Grated |
| 3/4 |
c |
Utter, at room temp |
| 4 |
c |
Onfectioner's sugar |
INSTRUCTIONS
CREAM CHEESE FROSTING
1. Melt chocolate and oil over very low heat. 2. Cream butter until light.
Add sugar, eggs, and vanilla; beat well. 3. Add melted chocolate to butter
mixture and mix well. 4. Sift dry ingredients together, then add them
alternately with the buttermilk to creamed mixture, beating well after each
addition. 5. Mix the zucchini and nuts into the batter. 6. Pour batter into
2 greased and floured 9" pans. Bake in preheated 350 degree oven for 40
minutes or until cake tests done.
Cool completely; frost with whipped cream or other desired frosting. CREAM
CHEESE FROSTING: Cream together the butter and cream cheese until light and
fluffy. Slowly add confectioner's sugar until well blended. Use more sugar
if necessary, to get a spreading consistency.
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