Chocolate Zucchini Cake With Macaroon Filling |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 15 |
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Always looking for another way to use up the zucchini out of the garden! Ingredients:
1/2 cup butter or 1/2 cup margarine |
1/2 cup oil |
1 3/4 cups sugar |
2 eggs |
2 cups grated zucchini |
1 cup flour |
1/4 cup cocoa |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup sour milk |
1 tablespoon vanilla |
1/2 cup chopped pecans or 1/2 cup walnuts |
1/2-1 cup chocolate chips |
10 soda crackers, finely chopped |
3/4 cup flaked coconut |
1 tablespoon soft margarine or 1 tablespoon cream cheese |
1 -3 tablespoon milk |
Directions:
1. Cream butter, oil and sugar. Add eggs and beat well. Mix in zucchini.
2. Sift together flour, cocoa, soda and salt; add alternately with sour milk to creamed mixture.
3. Add vanilla and chopped nuts. Mix.
4. Pour 2/3 of the batter into a greased and floured bundt pan.
5. To make macaroon filling: mix crackers, coconut and margarine and just enough milk to get the filling to stick together. Sprinkle over the batter in the cake pan.
6. Pour the remaining batter over the filling and sprinkle with chocolate chips.
7. Bake at 350 for 1 hour or until done.
8. Cool in pan for 10 minutes and turn out onto serving platter.
9. Can be glazed.
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