Page 191 - Chocolate Cake Doctor

S H E E T C A K E S 173

2. Rinse and pat dry the zucchini. Grate Fold in the zucchini and raisins until well
the zucchini and measure out 2 cups, distributed. Pour the batter into the pre-
lightly packed. Set it aside. pared pan, smoothing it out with the rub-
ber spatula. Sprinkle the chocolate chips
3. Chop the German chocolate, place it
and nuts evenly over the top. Place the
in a glass measuring cup, and melt it in a
pan in the oven.
microwave oven on high power for 1 min -
ute; stir until the chocolate is thoroughly 5. Bake the cake until it springs back
melted and smooth. when lightly pressed with your finger, 38
to 42 minutes. Remove the pan from the
4. Place the cake mix, buttermilk, oil, eggs,
oven and place it on a wire rack to cool for
vanilla, cinnamon, and melted chocolate
20 minutes, then serve.
in a large mixing bowl. Blend with an elec-
tric mixer on low speed for 1 minute. Stop Store this cake, covered with aluminum
the machine and scrape down the sides of foil, at room temperature for 3 days, or in
the bowl with a rubber spatula. Increase the refrigerator for up to 1 week. Or freeze
the mixer speed to medium and beat 2 it, wrapped in foil, for up to 6 months.
minutes more, scraping the sides down Thaw the cake overnight in the refrigerator
again if needed. The batter will be thick. before serving.