Saturday, August 23, 2008

CHOCOLATE ZUCCHINI CAKE


~ The Pillsbury Cookbook

1 pkg. pudding-included devil’s food cake mix
1 t. cinnamon
1/8 t. cloves
2 c. shredded, unpeeled zucchini
1/2 c. buttermilk
1/2 c. oil
3 eggs
1/2 c. chopped nuts
1/2 c. semi-sweet chocolate chips

Heat oven to 350 degrees. Grease and flour 13x9-inch pan. In large bowl, blend cake mix, cinnamon, cloves, zucchini, buttermilk, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan; sprinkle with nuts and chips. Bake for 35 – 45 minutes or until toothpick inserted in center comes out clean. Serve plain or frost as desired.

Notes: I use extra cloves and neither use nuts nor frost the cake, and it still tastes great. It’s super moist.



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