Chocolate Zucchini Rum (or no Rum) Cake by Beachdee

[BakerAunt]

CAKE: Chocolate Zucchini Rum (or no-rum) Cake
Submitted by beachdee on April 24, 2004 at 9:19 pm

I can't get it to come up in a search on their site, but I think this recipe was torn out of Sunset Magazine. After the cake recipe it says "Andee Zetterbaum, Modesto, CA, and after the glaze recipe it says "By Linda Lau Anusasananan". It has a lot of butter in it but I think it's okay to indulge ONCE in a while!

Approx. 3/4 cup (3/8 lb.) butter at room temperature
2 cups sugar
3 large eggs
2 cups lightly-packed, shredded zucchini
1/3 cup rum, brandy, or water [or be creative -BD]
2 1/2 cups all-purpose flour
1 cup chopped walnuts
1 cup semisweet chocolate baking bits
1/2 cup unsweetened cocoa
2 1/2 tsps baking powder
1 1/2 tsps baking soda
1 tsp salt
3/4 tsp ground cinnamon
1/4 cup milk
Rum glaze (optional)

1) In a large bowl with an electric mixer, beat 3/4 cup butter and sugar until smoothly blended.

2) Beat in eggs, one at a time, until fluffy. With a spoon, stir in zuke and rum.

3) Mix flour with nuts, chocolate, cocoa, baking powder, soda, salt, and cinnamon. Stir flour mixture and milk into egg mixture until well blended.

4) Spread batter into a well-buttered and flour-dusted nonstick 10-inch plain or fluted tube pan.
Bake in a 350°F oven until cake begins to pull from pan sides and springs back when firmly pressed in center, 50 to 55 minutes. Invert from pan onto rack; let cool.

Drizzle glaze over cake (recipe follows).

Glaze:
Mix together until smooth 1 2/3 cups powdered sugar and
3 Tblsp rum or water. Use within 1 hour.

Serve or store airtight up to 1 day. (Well, guess it HAS to be eaten up right away, what a shame, ha ha!)

Makes 16 to 20 servings.

Per serving: 299 cal. (45% from fat); 4.5 g protein; 15 g fat (6.7 g sat); 41 g carbohyd.; 352 mg sodium; 52 mg cholesterol

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