If you were expecting a follow-up post to my last one (a gut wrenching confession of my worry during early pregnancy), I’m sorry to disappoint you. I just don’t feel like doing that yet. What I do feel like is sharing with you a recipe for an AMAZING cake I made over the weekend. It’s a fantastic way to use those zucchinis up you’ve got sitting around your kitchen. It’s a little bit of a twist on a recipe I found here (and frosting from here). I made it as a triple-layer birthday cake for my brother-in-law, who turned the ripe old age of 19. He’s known for his vegetable avoidance, so I especially enjoyed the extra nutritional value this cake has. Vegetables AND chocolate! Enjoy!
Variation of Chocolate Zucchini Cake III from allrecipes.com (thank you Sandy!)
1/2 teaspoon salt
(Original recipe called for 1 1/2 cups vegetable oil)
2 1/4 cups confectioners’ sugar
3 tablespoons water
1 tablespoon milk (I like mine a little thinner and creamier)
1 1/2 teaspoons pure vanilla extract (I used Almond Extract and LOVED it!)Directions:1. Mix 3 tbsp butter, melted, 2-1/4 cups confectioners’ sugar, 3 tbls water, 1 tbls milk and 1 1/2 tsp vanilla (or almond) extract until smooth.
2. Let stand 3 minutes or until thickened.
3. Drizzle on cake. (I layered mine up, and drizzled frosting between layers.)
SECRET TRICK ALERT!!! I let this cake sit for about an hour in the fridge before serving. I think it helps all the flavors mature, and gives it a dense, super-moist taste.