Chocolate Zucchini Cake Recipe

[fallnangel3]

 

Ingredients

• 1-3/4 cups sugar
• 1/2 cup canola oil
• 1/4 cup butter, softened
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 cups finely shredded zucchini
• 1/2 cup semisweet chocolate chips
• 1/2 cup sliced almonds
• 
  CUSTARD SAUCE:
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 3 cups whole milk
• 3 egg yolks
• 3 tablespoons butter
• 1/4 teaspoon almond extract

Directions

• In a large bowl, beat the sugar, oil and butter until well combined. Beat in the buttermilk, eggs and vanilla. Combine the flour, cocoa, baking soda, cinnamon and cloves; gradually beat into oil mixture. Stir in the zucchini, chocolate chips and almonds.
• Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
• For sauce, in a large saucepan, combine the sugar, flour and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
• Remove from the heat. Gently stir in butter and extract. Serve warm with cake. Store leftover sauce in the refrigerator. Yield: 12-16 servings.

[raven1114]

yummy, i'm gonna try this.