Recipe: Chocolate Zucchini Cake with Fluffy Coffee Frosting (Bundt or layers< Fannie Farmer Baking Book)
Desserts - CakesCHOCOLATE ZUCCHINI CAKE
This is a wonderful recipe from the Fannie Farmer Baking Book. - Kate
12 tablespoons (1 1/2 sticks, or 3/4 cup) butter, room temperature
2 cups sugar (note: I usually reduce this to about 1 1/2 cups)
3 eggs
2 teaspoons vanilla extract
1 tablespoon grated orange zest
2 cups grated raw zucchini (unpeeled)
2 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup milk
1 cup chopped walnuts
Confectioner's sugar or Fluffy Coffee Frosting (recipe follows)
Preheat oven to 350 degrees F. Grease and flour two 9-inch round pans or a 10-inch tube (or Bundt) pan.
Cream the butter and slowly add the sugar, beating until smooth. Beat in the eggs and mix thoroughly. Add vanilla, orange zest and zucchini and blend well. The batter may look curdled, but it will become smooth later; set aside.
Sift together flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Add to the zucchini mixture along with the milk; beat thoroughly. Stir in the walnuts. Pour into prepared pan(s).
Bake layer cakes for 35-40 minutes, the tube cake for an hour, or until a knife inserted into the center comes out clean. Remove from oven, let cool, and either sprinkle with confectioners sugar or frost with Coffee Frosting
FLUFFY COFFEE FROSTING
Enough to frost an 8 or 9 inch two layer cake or a 9-10 inch tube cake.
3/4 cup sugar
1/2 teaspoon cream of tartar
pinch of salt
2 egg whites
1/4 cup cold water
1/2 teaspoon powdered instant coffee
2 teaspoons vanilla extract
Combine the first five ingredients in the top of a double boiler. Set over simmering water on low heat. Beat for 5-7 minutes, or till frosting stands in peaks. Remove from hot water, add the instant coffee, and continue beating until it forms soft, billowy peaks. Beat in the vanilla.
From: Kate
Adapted from source: The Fannie Farmer Baking Book by Marion Cunningham
This is a wonderful recipe from the Fannie Farmer Baking Book. - Kate
12 tablespoons (1 1/2 sticks, or 3/4 cup) butter, room temperature
2 cups sugar (note: I usually reduce this to about 1 1/2 cups)
3 eggs
2 teaspoons vanilla extract
1 tablespoon grated orange zest
2 cups grated raw zucchini (unpeeled)
2 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup milk
1 cup chopped walnuts
Confectioner's sugar or Fluffy Coffee Frosting (recipe follows)
Preheat oven to 350 degrees F. Grease and flour two 9-inch round pans or a 10-inch tube (or Bundt) pan.
Cream the butter and slowly add the sugar, beating until smooth. Beat in the eggs and mix thoroughly. Add vanilla, orange zest and zucchini and blend well. The batter may look curdled, but it will become smooth later; set aside.
Sift together flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Add to the zucchini mixture along with the milk; beat thoroughly. Stir in the walnuts. Pour into prepared pan(s).
Bake layer cakes for 35-40 minutes, the tube cake for an hour, or until a knife inserted into the center comes out clean. Remove from oven, let cool, and either sprinkle with confectioners sugar or frost with Coffee Frosting
FLUFFY COFFEE FROSTING
Enough to frost an 8 or 9 inch two layer cake or a 9-10 inch tube cake.
3/4 cup sugar
1/2 teaspoon cream of tartar
pinch of salt
2 egg whites
1/4 cup cold water
1/2 teaspoon powdered instant coffee
2 teaspoons vanilla extract
Combine the first five ingredients in the top of a double boiler. Set over simmering water on low heat. Beat for 5-7 minutes, or till frosting stands in peaks. Remove from hot water, add the instant coffee, and continue beating until it forms soft, billowy peaks. Beat in the vanilla.
From: Kate
Adapted from source: The Fannie Farmer Baking Book by Marion Cunningham
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