Or one of the many excuses why I haven't posted in a month+ (not that nayone has noticed thankfully!) My garden is funky, I won't have any squash for a week or two and then I let one tiny squash alone for two days to let it get big .... and it DOES!!! Well, no worries, finely shredded squash makes a yummy chocolate cake, and it freezes well, so you can put some up in 2 cup Ziplocks and be ready to bake a batch long after summer is gone!
Beat together well:
2Cups sugar
3 egg
3/4 cup oil
add:
2 Cups Zuchinni (finely shredded, or folks will ask what the "green flecks" are in your cake!)
2 tsp vanilla
sift together and add:
2 1/2 Cups flour
1 1/2 tsp Baking soda
2 1/2 tsp Baking powder
1 tsp salt
1 tsp cinnamon
1/2 cup cocoa powder
Stir in 1/2 cup milk and add 1/2 cup mini chocolate chips (if you want, some don't like them, some do!) mixture will be wetter than a regular cake mix.
Pour into greased and floured (or sprayed with Baker's joy) bundt pan and bake for 50 -60 minutes at 350degrees. Cool 10 minutes and remove from pan.
GREAT with a scoop of vanilla ice cream... don't tell you family until after they taste it....SurPrize!
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