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Prep Time: 15 Minutes Cook Time: 53 Minutes |
Ready In: 68 Minutes Servings: 15 |
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I created this recipe to use up the abundance of cucuzza squash I have growing in my garden. Cucuzza is a long green Italian squash with a mild nutty flavor. If you don't have cucuzza, you can substitute zucchini. Ingredients:
1/2 cup butter, softened |
1/2 cup vegetable oil |
1 3/4 cups sugar |
2 eggs |
2 teaspoons pure vanilla extract |
2 1/2 cups all-purpose flour |
1/4 cup baking cocoa |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon cinnamon |
1/4 teaspoon ground cloves |
1/2 cup buttermilk |
2 cups shredded cucuzza (seen note below) |
6 tablespoons butter, softened |
2/3 cup packed brown sugar |
1 cup sweetened coconut |
1/2 cup chopped pecans |
1/4 cup milk |
Directions:
1. Preheat oven to 325°F.
2. In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
3. Add eggs, one at a time beating well after each addition.
4. Add vanilla and beat well.
5. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
6. Add dry ingredients to the creamed mixture, alternately with buttermilk.
7. Stir in shredded cucuzza.
8. Pour batter into a greased 13X9-inch baking pan.
9. Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
10. Allow cake to cool on a wire rack for about 10 minutes.
11. Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
12. Spread over warm cake.
13. Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
14. Cool cake completely before serving.
15. ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.
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