CHOCOLATE CUCUZZA CAKE
I created this recipe to use up the abundance of cucuzza squash I have growing in my garden. Cucuzza is a long green Italian squash with a mild nutty flavor. If you don't have cucuzza, you can substitute zucchini.
Provided by Kim D.
Categories Dessert
Time 1h8m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F.
- In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
- Add eggs, one at a time beating well after each addition.
- Add vanilla and beat well.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
- Add dry ingredients to the creamed mixture, alternately with buttermilk.
- Stir in shredded cucuzza.
- Pour batter into a greased 13X9-inch baking pan.
- Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
- Allow cake to cool on a wire rack for about 10 minutes.
- Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
- Spread over warm cake.
- Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
- Cool cake completely before serving.
- ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.
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