Zucchini Chocolate Cake With Cream Cheese Frosting |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is another great cake recipe that I obtained from a bunko friend. She serves this when we come to her house and we can't get enough. It is incredibly moist. Ingredients:
4 ounces unsweetened chocolate |
1/2 cup butter at room temperature |
1 tablespoon vanilla extract |
3 eggs beaten |
2 cups sifted unbleached flour |
2 teaspoons baking soda |
1 teaspoon salt |
3 cups zucchini coarsely grated |
8 ounces cream cheese |
3/4 cup butter at room temperature |
4 cups powdered sugar |
Directions:
1. Preheat oven to 350.
2. Melt chocolate and oil over very low heat.
3. Cream butter until light then add sugar, eggs and vanilla then beat well.
4. Add melted chocolate to butter mixture and mix well.
5. Sift dry ingredients together then add them alternately with buttermilk to creamed mixture.
6. Beat well after each addition then mix zucchini and nuts into the batter.
7. Pour batter into 2 greased and floured 9 pans then bake for 40 minutes.
8. Cool completely and frost with cream cheese frosting.
9. To make frosting ream together butter and cream cheese until light and fluffy.
10. Slowly add powdered sugar until well blended.
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