CHOCOLATE-ZUCCHINI CAKE
You'd never guess there's a bumper crop of shredded zucchini in this super-moist double-chocolate cake made with cake mix and chocolate pudding.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h30m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Add zucchini; beat just until blended. Pour into 2 greased and floured 9-inch round pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 35 g, Protein 3 g
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