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Add a photoServings: 16
Ingredients
- 1Â 1/2 stk butter
- 2 c. Sugar (I usually reduce this to about 1-1/2 c.)
- 3 x Large eggs
- 2 tsp Vanilla extract
- 1 Tbsp. Grated orange zest
- 2 c. Grated raw zucchini
- 2Â 3/4 c. All-purpose flour
- 1/2 c. Unsweetened cocoa
- 2Â 1/2 tsp Baking pwdr
- 1Â 1/2 tsp Baking soda
- 1 tsp Salt
- 1 tsp Cinnamon
- 1/2 c. Lowfat milk
- 1 c. Minced walnuts (I omit these, being allergic to most nuts, and it still
- 3/4 c. Sugar
- 1/2 tsp Cream of tartar
- 1 pch Salt
- 2 x Egg whites
- 1/4 c. Cool water
- 1/2 tsp Powdered instant coffee
- 2 tsp Vanilla extract
Directions
- This is a wonderful recipe from the Fanny Farmer Baking Book - something
- Preheat oven to 350 F. Grease and flour two 9 inch round pans or possibly a 10 inch tube (or possibly bundt) pan.
- Cream the butter and slowly add in the sugar, beating till smooth. Beat in the Large eggs and mix thoroughly. Add in vanilla, orange zest and zucchini and blend well. The batter make look curdled at this point, but it will become smooth later.
- Sift together the remaining dry ingredients and add in to the zucchini mix along with the lowfat milk. Beat thoroughly, then stir in the walnuts.
- Pour into pan(s) and bake layer cakes for 35-40 min, the tube cake for an hour, or possibly till a knife inserted into the centre comes out clean. Remove from oven, let cold, and either sprinkle with confectioners sugar (which is all we do, since it is very moist as it) or possibly frost with Coffee Frosting (I haven't tried this, but the recipe is as follows, from the same cookbook).
- Coffee Frosting: Combine the first five ingredients in the top of a double boiler. Set over simmering water on low heat. Beat for 5-7 min, or possibly til frosting stands in peaks. Remove from warm water, add in the instant coffee, and continue beating till it forms soft, billowy peaks. Beat in the vanilla. There will be sufficient to frost an 8 or possibly 9 inch two layer cake or possibly a 9-10 inch tube cake.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 16 servings | |
| Calories 341 | |
| Calories from Fat 107 | 31% |
| Total Fat 12.22g | 15% |
| Saturated Fat 6.02g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 549mg | 23% |
| Potassium 122mg | 3% |
| Total Carbs 54.05g | 14% |
| Dietary Fiber 1.6g | 5% |
| Sugars 35.37g | 24% |
| Protein 4.92g | 8% |
