Double-Chocolate Zucchini Cake
"Our Cake is also delicious without the glaze and simply dusted with confectioners' sugar"
3-1/2 cups + 1 tablespoon all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
1 cup + 1 tablespoon vegetable oil
4 eggs
2 teaspoons vanilla extract
3/4 cup sour cream
2 cups grated zucchini (about 2 medium), squeezed dry
1 package (12 oz.) semi-sweet chocolate chips
1 cup white chocolate chips
1/3 cup heavy cream
1-1/2 cups assorted berries
Preheat oven to 350 Degrees F. Coat 12-cup Bundt pan with cooking spray.
Combine 3-1/2 cups flour, baking soda, baking powder and salt; reserve. On medium speed, beat sugar and 1 cup oil 1 minute. Beat in eggs and vanilla. On low, alternately beat in flour and sour cream; on medium-high, beat 2 minutes. Stir in zucchini.
Toss 1/2 cup semi-sweet and 1/2 cup white chocolate chips with remaining 1 tablespoon flour; fold into batter. Pour into pan. Bake 60-65 minutes or until toothpick inserted into center comes out clean. Cool 30 minutes. Remove from pan to rack; cool.
Melt remaining semi-sweet chocolate chips. Heat cream. Gradually stir melted chocolate into hot cream, stirring until smooth. Glaze cake following step below.*
Melt remaining 1/2 cup white chocolate chips; stir in remaining 1 tablespoon oil. Transfer to plastic food bag. Snip off 1 corner to make small hole. Drizzle over cake; let set. Before serving, fill center with berries.
Servings: 16
*Make our easy glaze!
Place cake rounded-side up on rack set over a jellyroll pan lined with waxed paper. Slowly pour glaze over cake, spreading with spatula, as shown.
(They are running the glaze over the the sides of the cake and spreading with a spatula). If
necessary, scrape any glaze from paper, melt on low and continue to glaze cake.
Recipe Source: Woman's World - 7/31/07
Have not tried this yet! It is lovely looking!
"Our Cake is also delicious without the glaze and simply dusted with confectioners' sugar"
3-1/2 cups + 1 tablespoon all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
1 cup + 1 tablespoon vegetable oil
4 eggs
2 teaspoons vanilla extract
3/4 cup sour cream
2 cups grated zucchini (about 2 medium), squeezed dry
1 package (12 oz.) semi-sweet chocolate chips
1 cup white chocolate chips
1/3 cup heavy cream
1-1/2 cups assorted berries
Preheat oven to 350 Degrees F. Coat 12-cup Bundt pan with cooking spray.
Combine 3-1/2 cups flour, baking soda, baking powder and salt; reserve. On medium speed, beat sugar and 1 cup oil 1 minute. Beat in eggs and vanilla. On low, alternately beat in flour and sour cream; on medium-high, beat 2 minutes. Stir in zucchini.
Toss 1/2 cup semi-sweet and 1/2 cup white chocolate chips with remaining 1 tablespoon flour; fold into batter. Pour into pan. Bake 60-65 minutes or until toothpick inserted into center comes out clean. Cool 30 minutes. Remove from pan to rack; cool.
Melt remaining semi-sweet chocolate chips. Heat cream. Gradually stir melted chocolate into hot cream, stirring until smooth. Glaze cake following step below.*
Melt remaining 1/2 cup white chocolate chips; stir in remaining 1 tablespoon oil. Transfer to plastic food bag. Snip off 1 corner to make small hole. Drizzle over cake; let set. Before serving, fill center with berries.
Servings: 16
*Make our easy glaze!
Place cake rounded-side up on rack set over a jellyroll pan lined with waxed paper. Slowly pour glaze over cake, spreading with spatula, as shown.
(They are running the glaze over the the sides of the cake and spreading with a spatula). If
necessary, scrape any glaze from paper, melt on low and continue to glaze cake.
Recipe Source: Woman's World - 7/31/07
Have not tried this yet! It is lovely looking!