Zucchini or Patty Pan Fudge Cake
Zucchini or Patty Pan Fudge Cake
4 organic eggs
3 cups coarsely shredded, unpeeled zucchini
2 cups organic sugar
3/4 cup butter, softened
3 cups organic flour
1/2 cup unsweetened cocoa
Chocolate Frosting:
2 tsp. baking powder
1cup butter
2 tsp. baking soda
2 lbs. confectionary sugar
3/4 tsp. salt
1/2 cup unsweetened cocoa
1 cup buttermilk
1/2 cup organic milk
1 cup chopped walnuts or pecans, if desired
In a large bowl, beat eggs until fluffy. Add sugar gradually; beating until mixture is thick and lemon-colored. Beat in vanilla and butter. Combine flour, cocoa, baking powder, soda and salt; stir 1/2 of dry ingredients into egg mixture. Add buttermilk; Mix. Add remaining flour mixture; beat until smooth. Fold in zucchini and nuts. Divide batter into four 8 or 9 in. round, greased and floured pans. Bake at 350 for 25-30 minutes or until top springs back when gently pressed. Cool in pans 10 min.; remove to wire racks and cool completely.
Make frosting by combining all ingredients in a large bowl; beat until creamy. Frost with chocolate frosting. Yield 20 servings. This cake is delicious at room temperature, but even better once refrigerated for a day!