Chocolate zucchini cake #4

Yield: 12 Servings

Measure 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

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@...

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