Page 189 - Chocolate Cake Doctor

S H E E T C A K E S 171

CHOCOLATE ZUCCHIN
CHOCOLATE ZUCCHINI I

RAISIN CAK
RAISIN CAKE E

lighter version of a chocolate 1 ⁄2 cup buttermilk
1 ⁄2 cup vegetable oil
zucchini cake, here the fla-
3 large eggs
vors of the cinnamon and
1 teaspoon pure vanilla extract
zucchini are more pronounced than 1 teaspoon ground cinnamon

in the cake on page 169. In fact, this 1 ⁄2 cup raisins
1 ⁄2 cup semisweet chocolate chips
is more like zucchini bread
1 ⁄2 cup chopped pecans or walnuts
than chocolate
cake. The raisins 1. Place a rack in the center of the oven
and preheat the oven to 350°F. Lightly
marry well with the
mist a 13- by 9-inch pan with vegetable oil
zucchini and chocolate. spray. Set the pan aside.

This is one moist, memorable cake

for picnics and casual suppers.
R

SERVES: 20
the Cake Mix Doctor says
PREPARATION TIME: 20 MINUTES
BAKING TIME: 38 TO 42 MINUTES Remember that glass pans cook more
quickly than metal pans.To use a glass
pan with this recipe, reduce the oven
Vegetable oil spray for misting the pan temperature to 325°F.
1 large zucchini For variations, try golden raisins or
1 bar (4 ounces) German chocolate chopped dried sweetened cherries
1 package (18.25 ounces) plain white instead of the dark raisins.
cake mix