Recipe: Chocolate-Red Chile Zucchini Cake (topped with chocolate chips and walnuts)

CHOCOLATE-RED CHILE ZUCCHINI CAKE

2 1/2 cups sifted flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1/2 cup butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
2 eggs
1 tsp vanilla extract
1 tbsp New Mexican red chili powder
1/2 cup buttermilk
2 cups grated zucchini
1 (6 oz) semisweet chocolate chips
3/4 cup chopped walnuts

Preheat oven to 325 degrees F. Grease a (9x13x2-inch) baking pan.

Sift together flour, cocoa powder, baking soda and salt in a large mixing bowl. Set aside.

In a separate bowl, cream the butter, vegetable oil and sugar, beating until the mixture is light and fluffy. Beat in the eggs, one at a time. Next, add the vanilla and chile powder. Mix in the dry ingredients that have been set aside, alternating with the buttermilk. Stir in the zucchini.

Pour the batter into the prepared pan. Sprinkle the top of the cake with the chocolate chips and walnuts.

Bake for about 55 minutes or until a toothpick in center comes out clean. Cool cake in the pan on a wire rack.

Makes 1 (13x9-inch) cake, 12 servings
Adapted from source: Sweet Heat: Dessert for Chile Lovers by Dave Dewitt and Melissa Stock