Chocolate cake anyone?
Tonight as we sit here proclaiming our diets successful we found we were craving chocolate cake, not the store purchased mounds of whipped frosting, but rather instead, the delicious, light fluffy kind of chocolate cakes that come from your own kitchen with homemade frosting and all the delicious bits of chocolate you get to lick from the bowl.
So, it was time for a tester.
Somebody had to be the victim, throw the diet to the curb and take the first bite. Don’t look at me, I didn’t even lick the spoon.
Chocolate Cake —
6 egg whites whipped until solid peaks form
2 egg yokes
1/2 cup sugar
1 teaspoon vanilla
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup half and half
2 cups finely grated zucchini
3 cups flour – double sifted before measuring
Batter will be extra thick, for higher altitudes, you may need to increase the amount of baking powder and half and half by another teaspoon or so.
Blend slowly adding each ingredient one at a time until the flour, then add the the flour one cut at a time mixing thoroughly.
Pour into a 9 X 13 inch pan or two 9 inch round pans and bake at 350 degrees for 35 minutes.
Toothpick should come out clean.
Chocolate Butter Cream Frosting
3 cups sifted powdered sugar
1/4 cup butter softened
1/4 cup cocoa
1/4 cup half and half (add one spoon at a time until desired consistency – may not take a whole 1/4 cup)
Whip until soft peeks form and you can spread easily onto a nice cool cake.
I know… everyone wants a taste test… but you’ll have to wait until tomorrow. Because this one HAS to sit in the fridge overnight to be the BEST cake in the world.
Note: For eXtra chocolaty frosting, you can use melted dark chocolate in place of cocoa. Just pour melted chocolate into the mixer while it’s mixing and let it spin.