Triple chocolate zucchini cake

Yield: 12 servings

Measure Ingredient
8 ounces Stick butter; softened
1 cup Granulated sugar
1 cup Brown sugar; packed
1 pack Cream cheese (8 oz) softened
3 \N 1-oz unsweetened chocolate
\N \N Squares; melted
¼ cup Unsweetened cocoa powder
6 \N Eggs
1 tablespoon Orange zest; grated
\N \N Juice of 1 large orange
\N \N (1/3 - 1/2 c)
2¾ cup Flour
1 teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Baking soda
12 ounces Semisweet chocolate chips
3 cups Zucchini; grated
\N \N Powdered sugar

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:40

1. Preheat oven to 350°F. Grease a 12-cup bundt pan.

2. In a large bowl, beat together butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 mins. Add cream cheese, melted chocolate, and cocoa and continue beating 2 mins. Add eggs, one at a time, beating well after each addition. Beat in orange zest and orange juice.

3. Sift together flour, salt, baking powder, and baking soda. With mixer on low speed, gently beat into chocolate mixture. Stir in chocolate chips and zucchini. Turn into prepared pan.

4. Bake 60 to 65 mins, or until a cake tester inserted in center comes out clean. Let cool in pan 15 mins, then unmold to a rack and let cool completely. Sift powdered sugar over top of cake before serving.

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