CHOCOLATE ZUCCHINI CAKE WITH CARAMEL FROSTING
The zucchini makes this cake SOO moist! And the caramel frosting is a great touch. Make sure and eat it with a glass of cold milk.
Provided by Natalie Tamminga
Categories Chocolate
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees. Spray the bottom of a 9x13 inch baking pan with cooking spray.
- 2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon.
- 3. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed.
- 4. Pour into prepared pan. Bake 50-60 minutes, until a knife inserted into the center comes out clean. Cool cake completely before frosting.
- 5. For the frosting: combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool until lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake.
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