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Chocolate Zucchini Sheet Cake

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!

20 ServingsPrep: 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, softened
1/4 cup baking cocoa
6 tablespoons evaporated milk
1 pound (4 cups) confectioners' sugar
1 tablespoon vanilla extract

Directions

In a large 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

2 of 2

Chocolate Zucchini Sheet Cake (continued)

Directions (continued)

ingredients. Mix until smooth. Spread frosting over cake while hot.
Cool on wire rack. Yield: 20 servings.

Nutrition Facts: 1 serving (1 piece) equals 395 calories, 17 g fat (5 g saturated fat), 46 mg cholesterol, 162 mg sodium, 58 g carbohydrate, 1 g fiber, 4 g protein.