Zucchini Cake
Recipe by Kathy Oaks
Serves 16
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
- 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.
Back to the May 2012 Newsletter
