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  • Chocolate Zucchini Rum Cake

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    Chocolate Zucchini Rum Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 lb Butter or possibly margarine at room temperature
    • 2 c. Sugar
    • 3 lrg Large eggs
    • 2 c. Lightly packed shredded zucchini
    • 1/3 c. Rum, brandy or possibly water
    • 2 1/2 c. All-purpose flour
    • 1 c. Minced walnuts
    • 1 c. Semisweet chocolate baking bits
    • 1/2 c. Unsweetened cocoa
    • 1 1/2 tsp Baking pwdr
    • 1 1/2 tsp Salt
    • 3/4 tsp Grnd cinnamon
    • 1/4 c. C. lowfat milk

    Directions

    1. In a large bowl with an electric mixer, beat 3/4 c. butter and sugar till smoothly blended. Beat in Large eggs, 1 at a time, till fluffy. With a spoon, stir in zucchini and rum
    2. Mix flour with nuts, chocolate, cocoa, baking pwdr, soda, salt and cinnamon. Stir flour mix and lowfat milk into egg mix till well blended.
    3. Spread batter into a well-buttered and flour-dusted nonstick 10 inch plain or possibly fluted tube pan.
    4. Bake in a 350 degree oven till cake begins to pull from pan sides and springs back when firmly pressed in center, 50 to 55 min. Let cook in pan on a rack about 15 min. Invert from pan onto rack; let cook.
    5. Drizzle glaze over cake.
    6. Makes 16 to 20 servings.
    7. Rum Glaze: Mix together till smooth1 2/3 c. powdered sugar 3 Tbsp. rum or possibly water Use within 1 hour

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