Chocolate Zucchini Cake With Broiled Topping |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This cake was created for Ready Set Cook Summer 2004 contest. Ingredients:
2 eggs |
1/2 cup honey |
1 cup brown sugar |
1/3 cup unsweetened cocoa powder |
1/2 cup buttermilk |
1 cup oil |
1 teaspoon baking soda |
3/4 teaspoon baking powder |
2 cups shredded zucchini |
1 teaspoon almond flavoring |
1/2 cup buckwheat flour |
1 3/4 cups all-purpose flour |
1 teaspoon salt |
1/4 cup melted butter |
1/2 cup brown sugar |
1/8 cup milk |
1/2-1 cup sliced almonds (to your liking) |
whipped topping, to decorate (optional) |
Directions:
1. Prepare a 9 x 13 inch pan by greasing it.
2. Preheat oven to 350 degrees.
3. To make cake, beat eggs, oil, honey and brown sugar tog.
4. Mix dry ingredients (baking powder, salt, flour, buckwheat flour and cocoa) and set aside.
5. Mix tog buttermilk and soda and set aside.
6. Add zucchini to egg mixture, then add 1/3 of the flour mixture.
7. Mix the remaining flour mixture and buttermilk alternately into the egg mixture.
8. Add almond flavoring.
9. After this is all mixed tog well, pour into prepared cake pan.
10. Bake at 350 degF for 35- 40 minutes, testing with a tooth pick to see if done, especially in the middle or in the cracks.
11. While the cake is baking, prepare the topping by melting the butter, then add brown sugar and milk.
12. After the cake is done remove from oven and spread 1/2 of the topping mixture over the cake, making sure all the cake has topping on it, then sprinkle the sliced almonds over the cake evenly and to taste.
13. Drizzle the remaining syrup of the almonds on the cake and return to oven.
14. Broil the cake until it is nicely browned,watching not to burn the topping.
15. Can be served warm or cold.
16. Top each serving with some whipped topping, like whipped cream, to taste.
17. Enjoy!
|
|