Sunday, January 22, 2012

Chocolate Zucchini Cake

1/2 cup (4 ounces) butter, softened
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup sour cream
1 box chocolate fudge cake mix with pudding in the mix
1/2 teaspoon ground cinnamon
1 medium zucchini, shredded, about 1 1/2 cups shredded
1 cup semisweet chocolate chips

Grease and flour a 12-cup Bundt cake pan or two bread pans.

In a mixing bowl with electric mixer, beat the butter until light; beat in eggs and flavorings. Beat in the sour cream and cinnamon, then slowly beat in the cake mix. Stir in the zucchini and chocolate chips.
Spoon the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick or cake tester comes out clean when inserted in the center of the cake. Cool on a rack for 15 minutes. Invert the cake onto a serving plate to cool completely. Frost the cake or dust with powdered sugar.

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