Chocolate Zucchini Sheet Cake
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I love Texas sheet cake. When it's zucchini time, I make this recipe, which resembles Texas sheet cake. What a sweet way to use zucchini from the garden!
SERVINGS: 20
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 25 min.
Ingredients:
- 2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2-1/2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 cups shredded fresh zucchini
- 1 tablespoon vanilla extract
- FROSTING:
- 1/2 cup butter or margarine
- 1/4 cup baking cocoa
- 6 tablespoons evaporated milk
- 1 pound (4 cups) confectioners' sugar
- 1 tablespoon vanilla extract
Directions:
In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack. Yield: 20 servings.