Recipe - Chocolate-Red Chile Zucchini Cake

2 One half cup Sifted flour
One fourth cup Unsweetened cocoa
1 teaspoon Baking soda
1 teaspoon Salt
One half cup Butter
One half cup Vegetable oil
1 Three fourths cup Granulated sugar
2 Eggs
1 teaspoon Vanilla extract
1 tablespoon New Mexican red chili powder
One half cup Buttermilk
2 cup Zucchini, grated
6 ounce Semisweet chocolate chips
Three fourths cup Chopped walnuts

Preheat oven to 325 degrees. Grease a 9 by 13 by 2inch pan. Sift
together flour, cocoa, baking soda and salt in a large mixing bowl. Set
aside.

In a separate bowl, cream the butter, vegetable oil and sugar, beating
until the mixture is light and fluffy. Beat in the eggs, one at a time.
Next, add the vanilla and chile powder. Mix in the dry ingredients that
have been set aside, alternating with the buttermilk. Stir in the
zucchini.

Pour the batter into the prepared pan. Sprinkle the top of the cake with
the chocolate chips and walnuts.

Bake for about 55 minutes or until a toothpick in center comes out clean.
Cool cake in the pan on a wire rack.

From Sweet heat: Spicy Desserts (& More!) For Chile Lovers (c) The Arizona
Republic (6/5/96)

Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A.,
scooter@xmission.com.
Posted to MMRecipes Digest V3 #249

Date: Wed, 11 Sep 1996 22:20:33 0700

From: Julie Bertholf jewel1@ix.netcom.com