"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Zucchini Chocolate Cake, by Amy Mahaffey, is from Mahaffey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cream together: 1/2 cup margarine 1/2 cup oil 1 3/4 cup sugar Add: 2 eggs 1 tsp vanilla 1/2 cup sour milk (1 tbsp vinegar plus milk to make 1/2 cup) Let stand 5 minutes. Sift together: 2 1/2 cups flour 1 tsp soda 4 tbsp cocoa 1/2 tsp baking powder 1/2 tsp salt Mix with above and add 2 cups shredded zucchini. Put in 9 x 13 pan and sprinkle with 1/2 cup chocolate chips.
Bake 40 - 45 minutes at 325º. Frosting: 1 1/2 cup sugar 6 tbsp milk 6 tbsp margarine 1 tsp vanilla Boil 1 minute and 1 cup chocolate chips til melted.
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