3/4 lb Butter or margarine at room
-temperature
2 c Sugar
3 lg Eggs
2 c Lightly packed shredded
-zucchini
1/3 c Rum; brandy or water
2 1/2 c All-purpose flour
1 c Chopped walnuts
1 c Semisweet chocolate baking
-bits
1/2 c Unsweetened cocoa
1 1/2 ts Baking powder
1 1/2 ts Salt
3/4 ts Ground cinnamon
1/4 c Cup milk
~ Sunset Mag. August 1993
In a large bowl with an electric mixer, beat 3/4 cup butter and sugar until
smoothly blended. Beat in eggs, 1 at a time, until fluffy. With a spoon,
stir in zucchini and rum
Mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and
cinnamon. Stir flour mixture and milk into egg mixture until well blended.
Spread batter into a well-buttered and flour-dusted nonstick 10 inch plain
or fluted tube pan.
Bake in a 350 degree oven until cake begins to pull from pan sides and
springs back when firmly pressed in center, 50 to 55 minutes. Let cook in
pan on a rack about 15 minutes. Invert from pan onto rack; let cook.
Drizzle glaze over cake. Makes 16 to 20 servings.
Rum Glaze: Mix together until smooth
1 2/3 cups powdered sugar 3 Tablespoons rum or water Use within 1 hour
Yields
1 Servings