Chocolate Zucchini Cake Recipe

Ingredients

1-3/4 cups sugar

1/2 cup canola oil

1/4 cup butter, softened

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1/4 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 cups finely shredded zucchini

1/2 cup semisweet chocolate chips

1/2 cup sliced almonds

Custard sauce

1/2 cup sugar

2 tablespoons all-purpose flour

2 tablespoons cornstarch

3 cups whole milk

3 egg yolks

3 tablespoons butter

1/4 teaspoon almond extract

Directions
In a large bowl, beat the sugar, oil and butter until well combined. Beat in the buttermilk, eggs and vanilla. Combine the flour, cocoa, baking soda, cinnamon and cloves; gradually beat into oil mixture. Stir in the zucchini, chocolate chips and almonds.
Pour into a greased and floured 10-in. tube or fluted tube pan.
Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.For sauce, in a large saucepan, combine the sugar, flour and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.Remove from the heat. Gently stir in butter and extract. Serve warm with cake. Store leftover sauce in the refrigerator. Yield: 12-16 servings.

If you need something pretty to serve it up on,
don't miss my deal of the day today in my on line store!!