Zucchini Chocolate Sheet Cake
Source of Recipe
TOH BB
The recipe is reminiscent of a Texas Sheet Cake. Rich, chocolate-y, moist, and delicious. Maybe not *quite* as good as a Texas Sheet Cake. But pretty darn close. And with the oil in place of butter and the added zucchini, it is a bit more healthy.
Be sure to make it well in advance. It isn't that great until it has had time to sit.
Zucchini Chocolate Sheet Cake
2 cups flour
1/3 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1 1/2 cups sugar
3/4 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup butter or margarine
1 cup sugar
1/4 cup lowfat 2% milk
1/2 cup semisweet chocolate chips
1/2 cup miniature marshmallows
1 teaspoon vanilla extract
In a bowl, combine flour, cocoa, baking soda and salt. Combine zucchini, sugar and oil. Add to dry ingredients. Mix well. Stir in vanilla. Pour into a greased 13x9" baking pan. Bake at 350 degrees for 35-40 min. or until a toothpick comes out clean. Cool on a wire rack for 30 min.
In a saucepan, melt butter. Stir in sugar and milk. Bring to a boil over med. heat, stirring frequently. Boil and stir 1 minute. Remove from heat. Stir in chips and marshmallows until melted. Add vanilla. Spread over cake.
NOTES : very good! moist and tender. can't taste or see the zucchini. very reminiscent of texas sheet cake, but not quite as good. close enough, and it is healthier. the cake is much better after it has sat for several hours or preferably overnight. it takes a while for the frosting to set up. the frosting is great.
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