Sunday, August 07, 2011

Caramel Frosted Chocolate Chip Zucchini Sheet Cake

We just keep getting zucchini and I am running out of things to try them in. Bread, soup, casseroles, pasta... so here's a sheet cake. It was alright. The chocolate chips were nice, the caramel was a little super-sweet, and I wish the cake had a little more spice. It wasn't bad, but it's been sitting on the counter for days and neither of us have really eaten it. Eh.


Caramel Frosted Chocolate Chip Zucchini Sheet Cake
CLBB (valchemist)

3/4 cup butter -- softened
2 cups packed brown sugar
1 teaspoon vanilla extract
2 eggs
3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
2 cups shredded zucchini
1/2 cup miniature chocolate chips (or more)

For The Frosting:
1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 1/2 cups confectioners' sugar

1. Cream butter, brown sugar, vanilla and eggs in bowl. Stir together flour, baking soda, salt, and baking powder in a separate bowl. Add flour mixture to butter mixture and stir until combined. Fold in zucchini and chocolate chips. Spread in greased 15 x 10 inch jellly roll pan. Bake at 375° for 20 minutes.

2. For the frosting: Bring butter, brown sugar, and milk to a boil in saucepan. Boil for 3 minutes. Stir in confectioners' sugar. Spread over cake (this is the type of frosting that hardens, so you shouldn't take your time in the spreading step).

Servings: 24

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