Name: Chocolate Zucchini Cake With Macaroon Filling
Yield: 4 servings
Ingredients: 12 cup butter or 12 cup margarine; 12 cup oil; 1 34 cups sugar; 2 eggs; 2 cups grated zucchini; 1 cup flour; 14 cup cocoa; 1 teaspoon baking soda; 12 teaspoon salt; 12 cup sour milk; 1 tablespoon vanilla; 12 cup chopped pecans or 12 cup walnuts; 12-1 cup chocolate chips; 10 soda crackers, finely chopped; 34 cup flaked coconut; 1 tablespoon soft margarine or 1 tablespoon cream cheese; 1 -3 tablespoon milk

Servings: 4 persons

12 cup butter or 12 cup margarine
12 cup oil
1 34 cups sugar
2 eggs
2 cups grated zucchini
1 cup flour
14 cup cocoa
1 teaspoon baking soda
12 teaspoon salt
12 cup sour milk
1 tablespoon vanilla
12 cup chopped pecans or 12 cup walnuts
12-1 cup chocolate chips
10 soda crackers, finely chopped
34 cup flaked coconut
1 tablespoon soft margarine or 1 tablespoon cream cheese
1 -3 tablespoon milk

1
Cream butter, oil and sugar.
2
Add eggs and beat well.
3
Mix in zucchini.
4
Sift together flour, cocoa, soda and salt; add alternately with sour milk to creamed mixture.
5
Add vanilla and chopped nuts.
6
Mix.
7
Pour 2/3 of the batter into a greased and floured bundt pan.
8
To make macaroon filling: mix crackers, coconut and margarine and just enough milk to get the filling to stick together.
9
Sprinkle over the batter in the cake pan.
10
Pour the remaining batter over the filling and sprinkle with chocolate chips.
11
Bake at 350 for 1 hour or until done.
12
Cool in pan for 10 minutes and turn out onto serving platter.
13
Can be glazed.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chocolate Zucchini Cake With Macaroon Filling

How did you like this recipe?