Chocolate-Zucchini Cake | Midwest Living
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Chocolate-Zucchini Cake

Chocolate-Zucchini Cake

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  • Makes: 12 servings
  • Prep 20 mins
  • Bake 35 mins
  • Cool 1 hr

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 1 3/4 cups sugar
  • 1/2 cup cooking oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup dairy sour cream
  • 2 cups finely shredded zucchini
  • 1 recipe Chocolate Butter Frosting (see recipe below)
  • 1 cup miniature semisweet chocolate pieces
  • 1 cup chopped nuts

Directions

  1. Grease and lightly flour two 9x1-1/2-inch round baking pans; set pans aside.
  2. Stir together the flour, cocoa powder, baking powder, and baking soda.
  3. In large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds.
  4. Add sugar, oil, and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each addition. Add the sour cream; beat until combined.
  5. Add the dry ingredients to beaten mixture, beating on low speed until just combined. Fold in the zucchini. Divide batter between the prepared pans.
  6. Bake in a 350 degree F oven for 35 to 40 minutes or until a toothpick inserted near the center of each cake comes out clean.
  7. Place cakes on wire racks; cool in pans for 10 minutes. Remove cakes from pans and cool thoroughly.
  8. To frost, place one cake layer on a cake plate. Spread with some of the Chocolate Butter Frosting. Sprinkle frosting with half of the chocolate pieces and nuts. Place second layer on top. Frost top and sides with remaining frosting. Sprinkle top and sides with remaining chocolate and nuts. Makes 12 servings.

Chocolate Butter Frosting

Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup butter or margarine
  • 2 cups sifted powdered sugar
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla
  • 2 cups sifted powdered sugar

Directions

  1. In a bowl, beat cocoa powder and butter with an electric mixer on medium speed until fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Slowly beat in milk and vanilla. Slowly beat in 2 cups sifted powdered sugar. Beat in additional milk, if needed, to make a spreading consistency.

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