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CHOCOLATE ZUCCHINI CAKE
1 pkg. Duncan Hines deep chocolate cake mix
1 tsp. ground cinnamon
1 1/4 c. water
1 c. shredded unpeeled zucchini
1/4 c. chopped nuts
3 eggs
1/2 c. Crisco oil
1/2 c. raisins
Combine dry cake mix and cinnamon in a large mixing
bowl. Add eggs, water, oil and blend. Beat 2 minutes on
medium speed, then fold in zucchini, nuts and raisins. Pour in 9 x 13-inch cake pan and bake at 350 degrees for 50 to 60 minutes.
Frost with Betty Crocker real butter with lemon frosting.
CHOCOLATE ZUCCHINI CAKE
1 chocolate cake mix
4 eggs
2/3 c. oil
2 c. grated zucchini
Mix all ingredients. Bake in a 9 x 13-inch pan in a
350 degrees oven for 30 minutes. Frost with cream cheese icing.
CHOCOLATE ZUCCHINI CAKE
1 pkg. Pillsbury Plus devil's food cake mix
1 tsp. cinnamon
1/4 tsp. cloves
2 c. shredded, unpeeled zucchini
1/2 c. buttermilk or sour milk
1/3 c. oil
3 eggs
1/2 c. chopped nuts
1/2 c. semi-sweet chocolate chips
Heat oven to 350 degrees. Grease and flour 13 x 9-inch pan.
In large bowl, blend cake mix, cinnamon, cloves, zucchini,
buttermilk, oil and eggs at low speed until moistened. Beat 2
minutes at highest speed. Pour into prepared pan; sprinkle
with nuts and chocolate chips. Bake for 35 to 45 minutes or
until toothpick inserted in center comes out clean. Makes 12
servings.
Tip: To substitute for buttermilk, use 1 1/2 teaspoon
vinegar plus milk to make 1/2 cup.
High Altitude (above 3,500 feet): Add 2 tablespoons
flour to dry cake mix. Bake at 375 degrees for 30 to 40 minutes.
CHOCOLATE ZUCCHINI CAKE
1 pkg. devil's food cake mix
1 tsp. cinnamon
1/4 tsp. ground cloves
1/3 c. oil
3 eggs
2 c. shredded unpeeled
zucchini
1/2 c. buttermilk or sour
milk*
1/2 to 1 c. chopped nuts
1/2 to 1 c. semi-sweet
chocolate chips
Heat oven to 350 degrees; grease and flour 9 x 13-inch pan. In
large bowl blend cake mix, cinnamon, cloves, zucchini, oil,
buttermilk and eggs. Blend at low speed until moist. Beat 2
minutes at highest speed. Pour in prepared pan. Sprinkle with
nuts and chocolate chips or mix all together. Bake for 35 to
45 minutes or until done. Frost with chocolate frosting.
*To substitute for buttermilk, use 1 1/2 teaspoons
vinegar plus milk to make 1/2 cup.
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