Chocolate Zucchini Sheet Cake

[Grampa & Gramma]

ALERT! I corrected the amount of vanilla in the cake to 1 teaspoon, not Tblespoon!

This is quite a hit at home or for a party.

CHOCOLATE ZUCCHINI SHEET CAKE

CAKE
2 Cups sugar
1 Cup vegetable oil
3 eggs
2½ Cups all-purpose flour
¼ Cup baking cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ Cup milk
2 Cups shredded zucchini
1 teaspoon vanilla extract

FROSTING
½ Cup butter or margarine
¼ Cup baking cocoa
6 Tablespoons evaporated milk
1 pound (4 Cups) powdered sugar
1 teaspoon vanilla extract

Combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking powder, baking soda, and salt: gradually add to egg mixture alternating with milk. Stir in zucchini and vanilla extract. Pour into greased 11 inch by 18 inch baking pan. Bake at 375F 25 minutes, or until cake tests done.
While cake is baking combine all frosting ingredients and mix until smooth. Spread frosting over cake while cake is still hot.
Notes: In an 11 by 18 pan the cake will be about 1 inch high. If a smaller pan is used be sure the depth of the pan is more like 2 inches or it may run over the edges of the pan. If the cake is real hot the frosting may be a bit runny, so apply it slowly so it will cool around the edges and stay on the cake. If the cake is too cool, putting on the frosting will “pull up’ bits of the cake.

Judith Babcock
August, 2015

[Grampa & Gramma]

Judy takes the cake! And puts on the frosting!