2 cups of finely grated zucchini
1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (I used Duncan Hines Dark Chocolate Fudge)
2 teaspoons ground cinnamon (this is totally optional. I used it because my little one loves flavor.)
2 large eggs
3/4 cup plain nonfat yogurt
3/4 cup applesauce
Preheat oven to 350 degrees F. Spray two 9" pans with baking spray (or use parchment... do whatever you usually do)
You are going to want to drain all of the extra moisture out of your zucchini. So get a mesh strainer and smush your zucchini in there. If you don't you will end up with chocolate soup instead of cake.
In a mixing bowl combine everything but the zucchini. Beat for 2 minutes on a low speed. Fold in the drained grated zucchini and pour your batter into the prepared cake pans.
Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Be sure to cool your cakes completely preferably on a wire cooling rack.
Now Sandra Lee makes a sort of tofu mousse that she serves with this and that is all well and good but 1) I wanted a nicely iced cake for LO's bday (which actually only happened because my sister in law decorated it for me...thanks mandy!) and 2) I have a "secret family recipe" up my sleeve.
I will never forget my first Thanksgiving with my inlaws. My mother in law actually pulled out the wheat to grind to make the rolls. I believe that it was at that exact moment that I secretly vowed to
a) Never cook in front of my mother in law
b) to learn everything i could from the woman
1 stick unsalted butter (do not attempt margarine. just trust me on this one.)
1/2 cup shortening
1/2 cup shortening
1 cup sugar
3 Tbsp flour
2/3 cup milk (must be at room temperature!)
1 tsp vanillaPull out your stand mixer....because honey you're going to need it. Cream together the butter, shortening, and sugar. Continue beating and add flour one tbsp at a time. Extremely slowly dribble the milk into the mixture. If you do this correctly then it will take a while. Add the vanilla. And continue mixing for 5 minutes until there is no crunchy sugar left.
I doubled the icing recipe so that i could fill it really nicely but you don't have to. One batch will be fine for cupcakes or it you don't want to use a lot. Then use it to frost your cooled zucchini cake.