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
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.
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