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Zucchini Cake

Serves: 16
Total Calories: 429

Ingredients

1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
2 cups grated zucchini
1/2 cup buttermilk, slowly add:
1 teaspoon baking soda
1 teaspoon salt
1/2 cup baking cocoa
1 teaspoon mexican vanilla extract
2 1/2 cups flour
FROSTING:
1 stick butter
2/3 cup baking cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon mexican vanilla extract

Directions:

Cream together butter, sugar, and oil. Beat in eggs until completely blended. Add rest of ingredients in order. Grease and flour a 9 x 13-inch pan and bake at 325°F for 40 to 60 minutes.

Blend frosting together until it's nice and creamy and frost when cake is cooled. Enjoy.

Nutritional Facts:

Serves: 16
Total Calories: 429
Calories from Fat: 171

This Zucchini Cake recipe is from the Cook'n with Kathy: Desserts Cookbook. Download this Cookbook today.


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