Recipe - Chocolate Zucchini Rum Cake

Three fourths pound Butter or margarine at room
temperature
2 cup Sugar
3 lg Eggs
2 cup Lightly packed shredded
zucchini
1/3 cup Rum; brandy or water
2 One half cup Allpurpose flour
1 cup Chopped walnuts
1 cup Semisweet chocolate baking
bits
One half cup Unsweetened cocoa
1 One half teaspoon Baking powder
1 One half teaspoon Salt
Three fourths teaspoon Ground cinnamon
One fourth cup Cup milk

~ Sunset Mag. August 1993

In a large bowl with an electric mixer, beat Three fourths cup butter and sugar until
smoothly blended. Beat in eggs, 1 at a time, until fluffy. With a spoon,
stir in zucchini and rum

Mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and
cinnamon. Stir flour mixture and milk into egg mixture until well blended.
Spread batter into a wellbuttered and flourdusted nonstick 10 inch plain
or fluted tube pan.

Bake in a 350 degree oven until cake begins to pull from pan sides and
springs back when firmly pressed in center, 50 to 55 minutes. Let cook in
pan on a rack about 15 minutes. Invert from pan onto rack; let cook.
Drizzle glaze over cake. Makes 16 to 20 servings.

Rum Glaze: Mix together until smooth
1 2/3 cups powdered sugar 3 Tablespoons rum or water Use within 1 hour
Posted to recipeludigest Volume 01 Number 195 by MickieX@aol.com on Nov 4,
1997