Lots of zucchini + 2 upcoming pitch-ins = a need for this sort of yumminess
I have a serious problem with using other people–often people I don’t even know–as my guinea pigs for new recipes. This weekend is no exception.
I have two pitch-ins this weekend (one last night and one today). When deciding what to make, I wanted something that would travel well, something that used summer squash and something that utilized on-hand ingredients. Voila! I made two of these cakes, which I had never made before. Such a risk-taker!
The bad news is that the batter for this cake really filled my jellyroll pan. So, when I put on the icing, there was some drippage. My recommendation to you is to either cut back by one egg or ice to within half an inch of the edge of the cake with the understanding that the warm cake will naturally move it closer to the edge. Or, be like me and let it drip!
The good news is that nary a crumb remained from last night’s first round of guinea pigs. Let’s hope round 2 is equally successful today!
2 c. sugar
1 c. oil
3 eggs (or 2 eggs to reduce the amount of batter a bit)
2 1/2 c. flour
1/4 c. cocoa powder
1 t. baking soda
1/4 t. baking powder
1/2 t. salt
1/2 c. milk
2 c. grated fresh zucchini (or any summer squash)
2 t. vanilla
Frosting
1/2 c. softened butter
1/4 c. cocoa powder
6 T. evaporated milk or half-and-half
1 lb. (4 cups) powdered sugar
2 t. vanilla
In large bowl, combine sugar and oil. Cream in eggs, one at a time.
Combine dry ingredients.
Gradually add dry ingredients, alternately with milk, to creamed mixture. Stir in grated squash and vanilla.
Pour into greased jellyroll pan (15x10x1). Bake at 375 for 20-25 minutes, or until cake is done.
While cake is baking, combine all ingredients for frosting; mixing until smooth. Spread frosting on cake while still hot.
Cool on rack.