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Friday, August 1, 2008

Chocolate Zucchini Sheet Cake


2 cups sugar
1 cup vegetable oil
3 eggs
2 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups shredded zucchini
1 tablespoon vanilla extract
1/2 cup pecans
1 & 3/4 sticks butter
4 heaping tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar

In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 25 minutes or until cake tests done. While cake is baking make the frosting...

Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat.
Add milk, vanilla and powdered sugar and stir together. Add pecans, stir together, and pour over warm cake. Cool on wire rack.

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