Chocolate Zucchini Sheet Cake |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 20 |
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I love Texas sheet cake. When it's zucchini time, I make this recipe, which resembles Texas sheet cake. What a sweet way to use zucchini from the garden! Ingredients:
2 cups sugar |
1 cup vegetable oil |
3 eggs |
2-1/2 cups king arthur unbleached 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 fresh zucchini |
1 tablespoon vanilla extract |
frosting: |
1/2 cup butter, softened |
1/4 cup baking cocoa |
6 tablespoons evaporated milk |
1 pound (4 cups) confectioners' sugar |
1 tablespoon vanilla extract |
Directions:
1. In a large 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° 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. Yield: 20 servings.
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