CHOCOLATINI CAKE W/ BUTTER PECAN FROSTING
Submitted by Neva Lewis
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup cocoa
2 1/4 cups flour
1/2 cup buttermilk
2 zucchini -- grated
1 cup chocolate chips
BUTTER PECAN FROSTING:
1/2 cup butter
1 cup light brown sugar
1/4 cup heavy cream
1 teaspoon vanilla
2 1/2 cups powdered sugar
1 cup chopped pecans
CAKE: Preheat oven to 350 degrees. Beat butter, oil and sugar with an
electric mixer until blended. Add eggs and beat to combine. Mix in salt,
baking soda, vanilla and cocoa. Add flour, alternately with buttermilk.
Mix in zucchini and chocolate chips. Pour into a greased 9"X13" baking
pan and bake about 35 minutes or until tested done. Cool 10 minutes and
frost while warm.
FROSTING: Melt butter in a small saucepan over low heat. Add brown sugar
and cook 1 minute. Remove from heat and add cream and vanilla. Stir in
powdered sugar and pecans until combined. Spread over warm cake.
NOTE : No one will ever know there is zucchini in this cake. It simply
adds moisture to a really delicious chocolate cake.
The frosting is also extra special.