Chocolate Zucchini Cake

Okay I know I already busted out the pumpkin muffins, but I'm not COMPLETELY done with summer yet in the kitchen. 

I have been waiting for an excuse all summer to make this chocolate zucchini cake and I finally got it last weekend when Mark and Eli came over to watch the Ole Miss game with Josh and Knox.

Bingo!  My excuse to make chocolate zucchini cake!!

(Football = Excuse to make yummy food of any kind.)

I only wish Eli was old enough to try a piece of cake.  Check out this cutie!  I think he likes me. :)

My mom has been making this recipe in the summer for as long as I can remember.  I think this may be another one that originated with my Aunt Monica but I am not sure.  All I know is that it's AWESOME. 

And dangerous.  It's really hard to just eat one piece.  We love, love, LOVE this cake!

If you don't want anyone to know there is zucchini in your chocolate cake, just peel the zucchini before you shred it up.  Everyone will rave about how moist the cake is and you can just smile and nod and keep that secret ingredient to yourself.

But if you want to show it off, like I do (or if you are just plain lazy, also like me) feel free to leave the green peel ON. :)

Enjoy!

Chocolate Zucchini Cake

1/2 cup butter

1/2 cup vegetable oil

1 3/4 cups sugar

2 eggs

1 t. vanilla

1/2 cup sour milk*

2 1/2 cups flour

1/2 tsp. baking powder

1 tsp. baking soda

4 Tbl. cocoa powder

1/2 tsp. cinnamon

1/2 tsp. ground cloves

2 cups shredded zucchini

1 cup chocolate chips, divided

*Just add a little lemon juice or vinegar to the milk to sour it.

Preheat oven to 325.  Cream butter, oil and sugar.  Add eggs, vanilla and sour milk.  Beat till well blended.  Mix all dry ingredients together in a separate bowl and add to creamed mixture.  Beat well.  Stir in zucchini and half cup chocolate chips.  Pour batter into greased 13x9 pan.  Sprinkle remaining chocolate chips over the top.

Bake 40-45 minutes or until toothpick inserted in center comes out clean.

Italian Creme (Birthday) Cake by Josh

Whose husband would make them an Italian Creme Cake from scratch for their birthday?!

Umm, MINE!!!

I wish I could have shared a slice of my birthday cake with each of you, because it was SOOOO GOOOOD.

Beyond words.

Thank you, Josh, for making my birthday so special.

We originally fell in love with Italian Creme Cakes after trying the mini ones from our little neighborhood Italian deli, Jimmy's.  We love their cakes.

But let me tell you, Josh's cake left Jimmy's cake in the DUST.

I'm not joking. 

This was one of the moistest cakes I've ever eaten.  It's flavored with buttermilk and real vanilla, studded with shredded coconut and glazed pecans, and spiked with LOVE. :)

And the frosting?  Think cream cheese and more chopped glazed pecans.

Are you hungry yet?

I am!

Happy Birthday to me!!

It's a good thing I got new running shoes for my birthday. :)

Italian Creme (Birthday) Cake by Josh

Cake

• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 cups white sugar
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1/2 cup shortening
• 4 egg yolks
• 1 teaspoon vanilla extract
• 4 egg whites
• 2 cups all-purpose flour
• 1 (3.5 ounce) package flaked coconut
• 1 cup chopped glazed pecans

Frosting

• 1 1/2 packages cream cheese (12 oz total), softened
•  3/4 cup butter, softened
•  6 cups confectioners' sugar
• 1 1/2 teaspoon vanilla extract
• 1 cup chopped glazed pecans

1. Preheat oven to 325. Grease (well) three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
2. In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
4. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
5. To make the Cream Cheese Frosting: Beat together cream cheese, butter, vanilla, and confectioners' sugar. Stir in pecans. Frost and fill cooled cake with cream cheese frosting.

Note:  The glazed pecans really make this cake extra special, but they did create a little problem when Josh was removing the cakes from their pans.  You can use plain pecans if this worries you...otherwise just grease your pans extra diligently, work carefully when removing the cakes, and don't worry if a little piece of the cake sticks to the pan.  Just glue it back on with frosting. :)

BIG fan of Daddy's cake!