Chocolate Zucchini Cake

Name: Chocolate Zucchini Cake
Ingredients: 12 cup butter, softened; 12 cup vegetable oil; 1 34 cups sugar; 2 eggs; 1 teaspoon vanilla extract; 2 14 cups flour; 14 cup baking cocoa; 1 teaspoon baking soda; 12 teaspoon baking powder; 12 teaspoon ground cinnamon; 12 teaspoon ground cloves; 12 cup buttermilk; 2 cups shredded zucchini; 1 cup flaked coconut; 6 tablespoons butter, softened; 23 cup packed brown sugar; 12 cup chopped walnuts; 14 cup milk

18 ingredients

12 steps

Ingredients

12 cup butter, softened
12 cup vegetable oil
1 34 cups sugar
2 eggs
1 teaspoon vanilla extract
2 14 cups flour
14 cup baking cocoa
1 teaspoon baking soda
12 teaspoon baking powder
12 teaspoon ground cinnamon
12 teaspoon ground cloves
12 cup buttermilk
2 cups shredded zucchini
1 cup flaked coconut
6 tablespoons butter, softened
23 cup packed brown sugar
12 cup chopped walnuts
14 cup milk

Directions

1

In a large mixing bowl, beat the butter, oil and sugar until smooth.
2

Add eggs, one at a time, beating well after each addition.
3

Beat in vanilla.
4

Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; add to batter alternately with buttermilk.
5

Fold in zucchini.
6

Pour into a greased 13 x 9 x 2 inch baking pan.
7

Bake at 325 for 45-50 minutes or until a toothpick inserted near the center comes out clean.
8

Cool on a wire rack for 10 minutes.
9

Meanwhile, in a bowl, combine the frosting ingredients.
10

Spread over warm cake.
11

Broil 4-6 inches from the heat for 2-3 minutes or until golden brown.
12

Cool completely.