 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
This cake is light and luscious, with irristable smooth custard sauce on top. Ingredients:
1 3/4 cups sugar |
1/2 cup vegetable oil |
1/4 cup butter, softened |
2 eggs |
1/2 cup buttermilk |
1 tsp vanilla extract |
2 1/2 cups unbleached flour |
1/4 cup baking cocoa |
1 tsp baking soda |
1/2 tsp baking powder |
1/2 tsp ground cinnamon |
1/4 tsp ground cloves |
2 cups finely shredded zucchini |
1/2 cup semisweet chocolate chips |
1/2 cup sliced almonds |
in a large mixing bowl, beat sugar, oil and butter. add eggs, buttermilk and vanilla; mix well. combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves, gradually ad to oil mixture. stir in the zucchini, chocolate chips and almonds. pour into a greased and floured 10-in tube or fluted tube pan. bake a 325 degrees f for 55 - 60 minutes or until toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack. |
Directions:
1. Custard Sauce
2. 1/2 cup sugar
3. 2 tbsp unbleached flour
4. 1 tbsp cornstarch
5. 3 cups millk
6. 3 egg yolks
7. 3 tbsp butter
8. 1/4 tsp almond extreact
9. For sauce, in a large saucepan, combine the sugar, flour and cornstarch. Stir in milk until smooth. cook and stir over medium-high until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat cook and stir 2 minutes longer.
10. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gently boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Serve warm sauce with cake; store leftover sauce in the refrigerator.
11. ~Enjoy~
|
|