Serves: 8
4 ounces unsweetened baking chocolate
½ cup vegetable oil
½ cup butter
3 eggs beaten
1 Tablespoon vanilla extract
2 cups flour
1/3 cup Hershey cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon of salt
1/3 cup of buttermilk or sour cream
3 cups zucchini coarsely grated or summer squash
½ cup walnuts chopped
2 cups sugar
Preheat the oven to 350º.
Melt the chocolate and oil in a small saucepan over very low
heat (or use double boiler).
Cream the butter until light; add the sugar, eggs, and
vanilla. Beat well. Add the melted chocolate and mix well.
Sift together the dry ingredients and stir them into the
batter with the buttermilk or sour cream.
Mix the zucchini and nuts into the batter.
Grease and flour two 9-inch cake pans. Divide the batter between the pans. Bake on the middle shelf of the oven for 40
minutes, or until a toothpick inserted into the center of the cake comes out
clean. Cool the cake completely before
frosting with whipped cream or your favorite frosting.
Preparation Time: 25
minutes
Baking Time: 40
minutes
Yield: 8 servings.