You will never make another chocolate cake after you try this one.
No, really.
This has to be one of the best cakes I have ever made!
From scratch even.
That in itself is a big accomplishment. I'm normally a Better Crocker kinda gal. ;) Anyone with me there?
Back to my cake.
It is moist, soft, and the perfect amount of chocolate to make your mouth water and your love handles go "oh crap we're already too big, don't push it sister!"
Run to your local farmer's market and snatch up all the zucchini you can find. (I'm not giving away my location, go find your own!)
Ingredients
2 1/2 cups flour
1/2 cup baking cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1/2 cup milk
2 tsp vanilla
3/4 cup butter, softened
2 cups sugar
2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
2 cups shredded zucchini
Combine dry ingredients in a bowl. Cream butter and sugar in a separate bowl. Add eggs, vanilla, and zucchini. Alternate adding dry ingredients and milk. Pour into greased pan(s) (Bundt, round 9", 9x13, etc) Bake at 350 for 30 minutes (more or less depending on the type of pan you used). Cool completely then frost with either a chocolate frosting or cream cheese frosting.
I used a bundt pan and baked it for 33 minutes and frosted with a can of Pillsbury chocolate frosting that I had melted in the microwave and poured overtop to get the drip affect.
Eli, as usual, at the part with the frosting and left the rest. Isaac devoured his an no time and asked for more. Would I expect anything different? hahahahaha NO!
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