CHOCOLATE ZUCCHINI CAKE WITH CUSTARD SAUCE RECIPE
The minute I can get my hands on zucchini, I start making this light and luscious cake. For years it was an often-ordered dessert at my sister's deli. -Peggy Linton, Cobourg, Ontario
Provided by @MakeItYours
Number Of Ingredients 22
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla.
- In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds.
- Transfer to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.
- For sauce, in a large saucepan, mix sugar, flour and cornstarch. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover sauce.
- Yield: 16 servings.
- Editor's Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.
- Originally published as Chocolate Zucchini Cake in Country Woman
- September/October 2003, p33
- Nutritional Facts
- slice equals 392 calories, 18 g fat (7 g saturated fat), 86 mg cholesterol, 117 mg sodium, 52 g carbohydrate, 2 g fiber, 7 g protein.
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