September 24, 2010

• Zucchini Fudge Cake

  Last week I made Zucchini Fudge Cake and it was DELICIOUS!!
  Very similar concept to Banana Bread or Carrot Cake – only with chocolate and zucchini!

  SO… I thought I’d share the recipe with pics and point out what I really liked about it.

  What I liked best:

  1. It tastes amazing! The zucchini actually helps it retain moisture until the very last slice!
  2. You get a serving a veggies, yogurt and other healthy ingredients. I know cake, in and of itself, is not healthy, but if you’re going to have yummy cake and you can add veggies and have it be even yummier – then why not?
  3. It was the first time I had baked in our new kitchen. Yay!

  Recipe:

  Ingredients:

  1 cup butter, softened
  2 & 1/2 cups sugar
  4 eggs
  2 teaspoons of Vanilla extract
  3 cups of all-purpose flour
  1/2 cup of baking cocoa
  2 teaspoons baking powder
  1 teaspoon of baking soda
  3/4 teaspoon of salt
  1 cup buttermilk (OR you can do what I did and substitute 1 cup of plain yogurt. Tastes the same in the cake, but MUCH healthier!)
  2&1/2 to 3 cups of shredded zucchini
  4 cups of chocolate frosting

  Step 1:

  In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in Vanilla. In a separate bowl, combine the flour, cocoa, baking powder, baking soda and salt. Add this dry mixture to the creamed mixture a little at a time alternately with the buttermilk/plain yogurt, beating well after each addition. Softly stir in shredded zucchini.

  Step 2:

  Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to a wire rack to cool completely. Spread frosting between layers and over the top and sides of the cake.

  Viola! Instant Magical Nomminess!

  Pics!

  

  

  

  

  

  

  

  

  

  • 5:54 pm
  • 1 Comment