"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chocolate Zucchini Sheet Cake Recipe

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This recipe for Chocolate Zucchini Sheet Cake, by , is from 9th Street Church of Christ Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Byrd

Category:
Category:

Ingredients:  
Ingredients:  
2 c sugar
1 c Veg. oil
3 eggs
2 cups all-purpose flour
cup baking cocoa
1 tsp. baking soda
tsp. baking powder
tsp. salt
cup milk
2 cups shredded fresh zucchini
1 Tbsp. vanilla
Frosting:
cup butter
cup baking cocoa
6 Tbsp. evap. milk
1 lb. (4 cups) confection sugar
1 Tbsp. vanilla

Directions:
Directions:
In a large mixing bowl combine sugar & oil. Add eggs, one at a time, beating well after each addition.
Combine flour, cocoa, baking soda, baking powder & salt; gradually add to the egg mixture alternately with the milk.
Stir in the zucchini & extract. Pour into a greased 15" x 10" baking pan. Bake at 375 for 25 minutes.
While cake is baking, combine all frosting ingredients. Mix until smooth. Spread over cake while hot.

Personal Notes:
Personal Notes:
This cake is Great!!! Hope you Enjoy it. Coach Robin Byrd---Westwood I.S.D.

 

 

 

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