This recipe is courtesy Karen Tanner
Cake Ingredients:
1/2 c. butter
1/2 c. vegetable oil
1 3/4 cups sugar
2 eggs
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1/2 c. cocoa
2 1/4 c. flour
1/2 c. buttermilk
2 zucchini, grated
1 cup chocolate chips
Method:
Preheat oven to 350 degrees. Beat butter, oil and sugar with an electric mixer until blended. Add eggs and beat to combine. Mix in salt, baking soda, vanilla an cocoa. Add flour, alternately with buttermilk. Mix in zucchini and chocolate chips. Pour into a greased 9×13 baking pan and bake about 35 minutes, until tested and dine. Cool 10 minutes and frost while warm.
Butter Pecan Frosting Ingredients:
1/2 c. butter
1 cup light brown sugar
1/4 cup heavy cream
1 tsp vanilla
2 1/2 cups powdered sugar
1 cup chopped pecans
Frosting Method:
Melt butter in a small saucepan over low heat. Add brown sugar and cook 1 minute. Remove from heat and add cream and vanilla. Stir in powdered sugar and pecans until combined. Spread over warm cake.
*Please note, no one will ever know there is zucchini in this cake. It simply adds moisture to a really delicious chocolate cake. The frosting is also extra special.
