Decadent Triple Chocolate Bundt Cake Recipe Recipe For Zucchini

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CHOCOLATE ZUCCHINI CAKE III



Chocolate Zucchini Cake III image

This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.

Provided by Sandy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 24

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 ½ cups vegetable oil
3 cups grated zucchini
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 g

DECADENT DOUBLE CHOCOLATE BUNDT CAKE



Decadent Double Chocolate Bundt Cake image

From Cooking Light, March 2008 edition. The chocolate in this cake is not overly overpowering and has a yummy glaze. Although the recipe states to cool before eating, it sure tastes good while still slightly warm.

Provided by Marz7215

Categories     Dessert

Time 1h5m

Yield 1 bundt cake, 20 serving(s)

Number Of Ingredients 19

2/3 cup granulated sugar
1/4 cup water
1/4 cup chocolate liqueur
2 tablespoons butter
1 1/2 teaspoons canola oil
2 tablespoons all-purpose flour
1 1/2 cups granulated sugar
6 tablespoons butter, softened
2 large eggs
2 large egg whites
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat milk (1% is good)
2/3 cup semisweet mini chocolate chips
2 tablespoons powdered sugar

Steps:

  • To prepare Glaze:.
  • Combine first 4 ingredients in small saucepan. Bring to a boil over medium high heat, stirring constantly. Cool completely.
  • Preheat oven to 350°F.
  • To prepare cake:.
  • Drizzle oil into 12 cup bundt pan, coat pan thoroughly with pastry brush. Sprinkle with 2 TBSP flour, shaking out excess. Coat prepared pan with cooking spray.
  • Place 11/2 cups granulated sugar and 6 TBSP butter in large bowl; beat with a mixer at medium speed until well blended about 5 minutes. Add eggs and egg white one at a time, beating well after each addition. Beat in vanilla.
  • Lightly spoon 3 cups flour into dry measuring cups; level off with knife. Combine 3 cups flour with next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan, swirl batter with a knife.
  • Bake at 350°F for 45 minutes or until wooden pick inserted in center comes out clean. Immediately pour glaze over cake Cool cake on wire rack for 30 minutes. Invert cake onto serbving plate and sprinkle with 2 TBSP powdered sugar.

Nutrition Facts : Calories 263.9, Fat 8.1, SaturatedFat 4.6, Cholesterol 34.5, Sodium 162.2, Carbohydrate 44.6, Fiber 1.8, Sugar 27.6, Protein 4.4

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