Chocolate Zucchini Sheet Cake |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 20 |
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A great sweet tooth chocolate fix and a great way to hide the veggie that is good for you. (09-28-2008} The frosting calls for 6 tablespoons of evaporated milk and I was sick of wasting the rest of the can of milk. So what I did was for the 1/2 cup of milk in the cake ingredients, I subed the milk for evaporated milk and it turned out GREAT. MOIST. and Excellent. Ingredients:
2 cups sugar |
1 cup vegetable oil |
3 eggs |
2 1/2 cups all-purpose flour |
1/4 cup baking cocoa |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup milk |
2 cups shredded zucchini |
1 tablespoon vanilla extract |
1/2 cup butter or 1/2 cup margarine |
1/4 cup baking cocoa |
6 tablespoons evaporated milk |
1 lb confectioners' sugar |
1 tablespoon vanilla extract |
Directions:
1. In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.
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