August 1, 2008 - Evening

Mr. Husband accompanied me to the garden this afternoon, and he spotted two nice zucchini I'd missed earlier. Just what I needed, two more zucchinis.

Oh well, I'll just keep trying to convince myself that every serving of zucchini bread and zucchini cake is a serving of vegetables. I wish. Here's tonight's "vegetable dish".

Chocolate Zucchini Cake

1/2 cup margarine
1/4 cup oil
1 3/4 cup sugar
1/2 tsp salt
2 eggs
1 tsp vanilla
1/2 cup sour milk
4 Tbsp cocoa powder
1 tsp baking powder
1 tsp baking soda
2 1/2 cup flour
2 cups zucchini , grated

Preheat oven to 350°F.
Cream together margarine, oil, sugar, salt, eggs, vanilla, and sour milk. Stir in cocoa powder, baking powder, baking soda, and flour and mix until blended. Add zucchini and stir well.
Pour into greased and floured 9"x13" pan and bake for 40-45 minutes.

Cocoa Fudge Frosting

1/2 cup butter
1/2 cup HERSHEY®'S Cocoa Powder
1/3 cup milk
3 2/3 cups confectioners' sugar
1 teaspoon vanilla extract

Melt butter in small saucepan over low heat; stir in cocoa. Cook, stirring constantly, until mixture thickens slightly. Remove from heat; stir in milk. Pour mixture into a small mixer bowl. Slowly add powdered sugar, beating to spreading consistency. Stir in vanilla. Spread frosting while warm. Makes about 2-1/2 cups frosting.

*Note: I dump the sugar and vanilla right into the pan of hot cocoa mixture and beat it with an electric mixer. Then I just pour it over the warm cake, as it's still hot and quite thin. It's not as pretty, but it sure does taste good!