Chocolate zucchini cake - country cooking
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unsifted all-purpose flour |
| 1 | cup | Unsifted self-rising flour |
| ½ | cup | Unsweetened cocoa powder |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| 3 | cups | Sugar |
| 1½ | cup | Vegetable oil |
| 4 | larges | Eggs |
| 2 | teaspoons | Vanilla |
| 3 | cups | Grated zucchini |
| 1 | cup | Chopped pecans |
| Whipped cream or ice cream | ||
| (opt.) | ||
Directions
1 Heat oven to 350'F. Grease and flour 10-inch tube pan. In small bowl, combine both flours, the cocoa, salt, and baking soda; set aside.
2. In large bowl, with electric mixer on medium speed, beat sugar and oil until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla until well blended.
3. With mixer on low speed, beat a third of flour mixture and 1½ C zucchini into sugar mixture just until combined; repeat with another third of flour mixture and the remaining 1 ½ C zucchini. Beat in remaining flour mixture and pecans just until combined. Spread batter evenly in prepared pan.
4. Bake cake 1 flour or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert onto wire rack; remove pan and cool cake completely. If desired, serve with whipped cream or ice cream.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary