CHOCOLATE ZUCCHINI CAKE
One morning at the Wilfong house in Boggstown, crisis #1 occurred. Rose found a tear in her lucky pants and so what in the world was she going to wear to school that day????? Then, morning crisis #2 raised its ugly head. Their 14 1/2 year old dog, Zip, spends nights in the basement. She tends to awaken very confused and cant remember how to climb the basement steps. So trying to handle the situation and make breakfast too, Dorothy called for Rose to help her get Zip up the steps. Rose was able to find another pair of pants and she used her animal charm to teach Zip to climb the steps. All the while, Ben (the 8 year old engineer) was helpful in trying to design a deconfusion chamber! He said it was for Zip but Dorothy thought she could use it, too. It is nice to start the day with a smile.
The Recipe
Madonna Bookout of Hagerstown, sent M.E. this recipe using that very dependable summer squash, zucchini. She said the recipe is Amish and makes a moist and rich and good cake. She is SO right!
1/2 C. butter, softened
1/2 C. cooking oil
1 3/4 C. sugar
2 eggs
2 1/2 C. flour
4 T. cocoa powder
1 T. soda
1/2 t. B.P.
1/2 C. sour milk or buttermilk
1 t. vanilla
2 C. zucchini, finely shredded
1/2 t. cinnamon
1 C. chocolate chips.
Grease and flour or spray a 9 x 13 pan.
Mix all of the above ingredients except the chips. Pour into prepared pan and spread batter evenly.
Sprinkle the chips as evenly as you can over the top of the batter.
Bake for 30 minutes at 325 degrees or until a toothpick comes out clean.
NOTE: I found it took a few more chips to make sure there was chocolate with pert nigh every bite! If you dont have any sour milk, mix 1 t.vinegar with 1/2 C. milk, stir and let set a bit. m.e.
1/2 C. butter, softened
1/2 C. cooking oil
1 3/4 C. sugar
2 eggs
2 1/2 C. flour
4 T. cocoa powder
1 T. soda
1/2 t. B.P.
1/2 C. sour milk or buttermilk
1 t. vanilla
2 C. zucchini, finely shredded
1/2 t. cinnamon
1 C. chocolate chips.
Grease and flour or spray a 9 x 13 pan.
Mix all of the above ingredients except the chips. Pour into prepared pan and spread batter evenly.
Sprinkle the chips as evenly as you can over the top of the batter.
Bake for 30 minutes at 325 degrees or until a toothpick comes out clean.
NOTE: I found it took a few more chips to make sure there was chocolate with pert nigh every bite! If you dont have any sour milk, mix 1 t.vinegar with 1/2 C. milk, stir and let set a bit. m.e.
ICE CREAM FILLED CUP CAKES
