Super-moist Zucchini Chocolate Cake Recipe

This recipe came to me from a friend, who got it from a friend, who got it from a friend, so I have no way to attribute it properly. I like to think of it as a gift, direct from the muses of summer. It does not taste remotely healthy, except in the sense that it feeds the soul; it tastes like the most amazing, moist, rich chocolate cake EVER. It can be made with any summer squash. As follows.

DIRECTIONS

1) Prep

Preheat your oven to 375° F. Butter and flour a 13" x 9" pan, or two 9" round pans, if you want a layer cake.

2) Combine your ingredients

Melt the baking chocolate and oil in a small saucepan over very low heat, and set aside. In a bowl or stand mixer, cream butter and sugar until light in color. Then add the eggs and vanilla and beat well until no streaks of color form either can be seen. In the same bowl, add the cooled, melted chocolate mixture and blend until fully incorporated. Sift or stir together the flour, baking powder, baking soda, cocoa powder and salt then stir them into the batter with the buttermilk. Mix the squash and nuts into the batter. Scrape the mixture into a buttered pan and lick the spoon.

3)  Bake

Bake a 13" x 9" cake for 45 minutes, 9" cakes for 40 minutes, or until a toothpick inserted in the center comes out clean.

4) Cool and Frost

Cool the cake completely before frosting with whipped cream or your favorite frosting. Remove the cooled cake from the pan if you are going with the layered style before frosting. Try this cream cheese frosting recipe! Cream butter and cheese together until the mixture is light and fluffy. Add vanilla. Slowly add the powdered sugar until well blended, adding more sugar if necessary to get a spreading consistency. Enjoy!

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