Chocolate zucchini cake #4
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JOYCE ALENSKIS XMXX58B | ||
| 2½ | cup | Flour |
| ½ | cup | Cocoa |
| 2½ | teaspoon | Baking powder |
| 1½ | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Salt |
| ¾ | cup | Butter or margarine;softened |
| 2 | cups | Sugar |
| 3 | Eggs | |
| 2 | teaspoons | Vanilla |
| 2 | teaspoons | Grated orange peel |
| 2 | cups | Zucchini; shredded |
| ½ | cup | Milk |
| 1 | cup | Walnuts or pecans; chopped |
| 2 | cups | Powdered sugar |
| 3 | tablespoons | Milk |
| 1 | teaspoon | Vanilla |
Directions
GLAZE
Combine flour, cocoa, baking powder, soda, salt, and cinnamon; set aside. Beat butter and sugar until well blended. Add eggs one at a time, beating well after each addition. Stir in vanilla, orange peel and zucchini. Alternately stir in the dry ingredients and milk, including the nuts with the last addition. Pour into greased and floured 10-inch tube or bundt pan and bake at 350 degrees for 60 minutes. Cool in pan for 15 minutes. Drizzle glaze over cake; cut in thin pieces and serve.
From the MM database of Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...