Cucuzzacake Recipes

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CHOCOLATE CUCUZZA CAKE



Chocolate Cucuzza Cake image

I created this recipe to use up the abundance of cucuzza squash I have growing in my garden. Cucuzza is a long green Italian squash with a mild nutty flavor. If you don't have cucuzza, you can substitute zucchini.

Provided by Kim D.

Categories     Dessert

Time 1h8m

Yield 15 serving(s)

Number Of Ingredients 18

1/2 cup butter, softened
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded cucuzza (Seen note below)
6 tablespoons butter, softened
2/3 cup packed brown sugar
1 cup sweetened coconut
1/2 cup chopped pecans
1/4 cup milk

Steps:

  • Preheat oven to 325°F.
  • In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
  • Add eggs, one at a time beating well after each addition.
  • Add vanilla and beat well.
  • In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
  • Add dry ingredients to the creamed mixture, alternately with buttermilk.
  • Stir in shredded cucuzza.
  • Pour batter into a greased 13X9-inch baking pan.
  • Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
  • Allow cake to cool on a wire rack for about 10 minutes.
  • Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
  • Spread over warm cake.
  • Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
  • Cool cake completely before serving.
  • ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.

CUCUZZA CAKE



Cucuzza Cake image

My Aunt Mae used to grow cucuzza's in her back yard when I was a little girl. Cucuzza is a long, green squash. She normally fried them up and served them with spaghetti every Sunday. I recently found this recipe for cucuzza cake. I made it last weekend and my family loved it... even the picky kids! My husband ate almost a whole cake for breakfast and asked me to bake some more! I guess I will be making this cake often! The original recipe said to bake for one hour, but my cakes were done at 45 minutes.

Provided by Kim D.

Categories     Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 15

2 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 eggs
1 1/3 cups sugar
2/3 cup oil
2 teaspoons vanilla
1 cup grated cucuzza
1 teaspoon fresh orange zest
1/4 cup crushed pineapple, drained
3/4 cup pecans
1 cup powdered sugar
3 -5 drops milk
1/8 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F.
  • Sift flour, cinnamon, baking soda and baking powder together and set aside.
  • Beat eggs with sugar, oil and vanilla.
  • Add flour mixture to egg mixture, mix well.
  • Add grated cucuza (skin, seed and all), orange zest, pineapple and pecans.
  • Mix well.
  • Divide batter into 2 greased loaf pans.
  • Pan should be about 1/2 full.
  • Bake for 45 minutes, or until cakes test done.
  • Let cool for about 10 minutes.
  • Mix all icing ingredients together, using enough milk to get a smooth, spreadable icing.
  • Remove cakes from pans and glaze tops of cakes while warm.

CRAZY CAKE



Crazy Cake image

This cake was popular during the Depression, and does not have eggs in it.

Provided by Amy Parsons

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 18

Number Of Ingredients 9

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup unsweetened cocoa powder
¾ cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water

Steps:

  • Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 39.5 g, Fat 9.7 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 270.7 mg, Sugar 22.4 g

PIZZA CAKE



Pizza Cake image

Our kids had a great time putting together this cute creation for a Cub Scout cake auction. Using a boxed cake mix made preparation of the crust fast and easy.-Caroline Simzisko, Cordova, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 cakes (8 servings each).

Number Of Ingredients 5

1 package yellow cake mix (regular size)
1 cup vanilla frosting
Red liquid or paste food coloring
3 ounces white baking chocolate, grated
2 strawberry Fruit Roll-Ups

Steps:

  • Prepare cake mix according to package directions. Pour the batter into two greased and floured 9-in. round baking pan. , Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place each cake on a 10-in. serving platter. Combine the frosting and food coloring; spread over the top of each cake to within 1/2 in. of edges. Sprinkle with grated chocolate for cheese. , Unroll Fruit Roll-Ups; use a 1-1/2 in. round cutter to cut into circles for pepperoni. Arrange on cakes.

Nutrition Facts : Calories 293 calories, Fat 14g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 274mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.

CUPCAKE RECIPE



Cupcake recipe image

Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser

Provided by Sophie Godwin - Cookery writer

Categories     Dessert

Time 35m

Number Of Ingredients 10

110g softened butter
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
  • Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
  • Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
  • Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
  • To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
  • Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
  • If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

Nutrition Facts : Calories 350 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 34 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium

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