The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.
YIELD
16 servingsPREP
20 minCOOK
50 minREADY
2 hrsIngredients
Directions
In a large mixing bowl, beat the butter, oil and sugar until smooth.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine flour, cocoa, baking soda, baking powder, cinnamon and cloves; add to batter alternately with buttermilk.
Fold in zucchini.
Pour into greased 13-in. x 9-in. x 2-in. baking pan.
Bake at 325℉ (160℃). for 45 to 50 minutes or until a toothpick comes out clean.
Cool on a wire rack 10 minutes.
Meanwhile, in a bowl.
Combine the frosting ingredients.
Spread over warm cake.
Broil 4 to 6 inches from the heat for 2 to 3 minutes or until golden brown.
Cool completely. Yield: 12 to 15 servings.
See other recipes at: www. havefunbaking. com And check out: www. lovetobakeandcook. blogspot. com
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