Recipe by softshellcrab
Dense and chocolately and a good keeper, too. Not that I have to worry about that with my DH around.
Top Review by beancooker
This was excellant cake. The directions don't indicate it but be sure to squeeze as much moisture as possible out of the squash before adding to the mix. Instead of frosting I sprinkled a little powdered sugar on the cooled cake. DH was in chocolate heaven.
- 4 ounces unsweetened baking chocolate
- 1⁄2 cup vegetable oil
- 1⁄2 cup butter
- 2 cups sugar
- 3 whole eggs, beaten
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1⁄3 cup cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1⁄3 cup buttermilk or 1⁄3 cup sour cream
- 3 cups zucchini or 3 cups other summer squash, grated
- 1⁄2 cup pecans, chopped
Directions See How It's Made
- Preheat over to 375 degrees F. Grease and flour a 13 x 9 pan, or if you want a layer cake, prepare two 9-inch round pans.
- Melt the chocolate and oil in a small saucepan over very low heat. Cream butter until light; add the sugar, eggs and vanilla. Beat well. Add the melted and cooled chcolate mixture and mix well. Sift or stir together the dry ingredients and stir them into the batter with the buttermilk. Mix the squash and nuts into the batter.
- Bake 13 x 9 cake for 40-45 minute and 9-inch pans for 35-40 min., or until a toothpick inserted into the center comes out clean.
- Cool the cake completely before frosting with whipped cream or your favorite frosting. Try this frosting:.
- 3/4 cup butter at room temp., 8 oz. cream cheese at room temp., 4 plus cups confectioner's sugar, and 1 teaspoon vanilla. Cream butter and cheese together until the mixture is light and fluffy. Add vanilla. Slowly add the confectioner's sugar until well blended, using more sugar if necessary to get a spreading consistency. Best stored in fridge.