Had this cake in a recent pot-lock, and it was so good. The cake was so moist, and the chili powder worked like a charm with chocolate. I’m glad that I got the recipe, now I can make this delicious cake whenever I feel like to.
YIELD
16 servingsPREP
30 minCOOK
55 minREADY
85 minIngredients
Directions
Preheat oven to 325℉ (160℃).
Grease a 9×13×2 inch pan.
Sift together flour, cocoa, baking soda and salt in a large mixing bowl.
Set aside.
In a separate bowl, cream the butter, vegetable oil and sugar, beating until the mixture is light and fluffy.
Beat in the eggs, one at a time.
Next, add the vanilla and chili powder.
Mix in the dry ingredients that have been set aside, alternating with the buttermilk.
Stir in the zucchini.
Pour the batter into the prepared pan.
Sprinkle the top of the cake with the chocolate chips and walnuts.
Bake for about 55 minutes or until a toothpick in center comes out clean.
Cool cake in the pan on a wire rack.
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