Peace Corps Rwanda D.M.O. Brooke Hopper kindly shared her recipe for the tantalizing, sumptuous dessert served at the pre-marathon Peace & Pasta dinner. A great chance to test out your Peace Corps oven!
This boozy, tender, and very chocolaty cake from reader Andee Zetterbaum, of Modesto, California, gets some its moistness from the zucchini, but oth-erwise the vegetable is undetectable. Health food it isn‘t, but it sure is delicious.
Makes 1 tube cake; 16 to 20 servings * Time 1 ½ hours
¾ cup butter, at room temperature
2 cups granulated sugar
3 eggs
2 cups loosely packed shredded zucchini
1/3 cup rum, brandy, or water
2 ½ cups flour
1 cup each semisweet chocolate chips and chopped walnuts
½ cup unsweetened cocoa powder (not Dutch processed)
2 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
¾ tsp. cinnamon
¼ cup milk
1 & 2/3 cups powdered sugar
3 tbsp. rum
1. Preheat oven to 350˚. Generously butter and flour a nonstick 10-cup plain or fluted tube pan (angel food cake pan). In a large bowl, with a mixer on medium speed, beat butter and granu-lated sugar until smoothly blended. Beat in eggs, one at a time, until fluffy. With a wooden spoon, stir in zucchini and rum. 2. In a medium bowl, mix flour with chocolate chips, walnuts, cocoa, baking powder and soda, salt, and cinnamon. Stir flour mixture and milk into egg mixture until well blended. Pour batter into tube pan and spread evenly.
3. Bake until cake begins to pull from pan sides and springs back when firmly pressed in center, 55 to 60 minutes. Invert cake onto rack and cool.
Make glaze if using: In a medium bowl, mix powdered sugar and rum together until smooth. Drizzle glaze over cake.
Photo courtesy of chocolate-chips-cookies.blogspot.com
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