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4 large eggs 1 1/4 c. sugar 2 tsp. vanilla 3/4 c. butter or margarine, softened 3 c. unsifted all-purpose flour 1/2 c. unsweetened cocoa 2 tsp. baking powder 1 tsp. baking soda 3/4 tsp. salt 1 c. buttermilk 3 c. coarsely shredded zucchini 1 c. chopped walnuts Chocolate Frosting: 1/2 (4 oz.) bar sweet cooking chocolate 1/2 c. sweetened whipped cream 1 c. fresh raspberries, washed and drained Grease and flour four 9-inch round cake pans. Arrange oven shelves to hold pans. Heat oven to 350 degrees. In a large bowl, beat eggs with electric mixer until fluffy. Gradually add sugar, beating until thick and lemon colored. Gradually beat in vanilla and butter. In a large sifter, combine flour, cocoa, baking powder, baking soda and salt. Sift half of flour mixture over egg mixture. Stir together. Add buttermilk. Stir until combined. Sift in remaining flour mixture. Stir until combined. Fold in zucchini and nuts. Divide batter into pans. Bake until tops spring back when gently pressed, about 25 to 30 minutes. Cool in pans for 10 minutes. Remove layers to wire racks to cool completely. With chocolate frosting, frost each layer, then top and sides. Makes 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |