Easy Harvest Chocolate Cake
This easy chocolate zucchini cake uses nut quick bread mixes for its base.
2 (about 15-ounces each) packages nut quick bread mix
1 1/2 cups granulated sugar
1/2 cup HERSHEY'S Cocoa
1 teaspoon ground cinnamon
1 1/2 cups vegetable oil
6 large eggs
3 cups shredded zucchini
Chocolate Buttercream Frosting (recipe follows)
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round baking pans.
- Stir together bread mix, sugar, cocoa, cinnamon, oil and eggs in large bowl until well blended. Stir in zucchini; pour evenly into prepared pans.
- Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
- Frost with Chocolate Buttercream Frosting.
Makes 12 servings.
Chocolate Buttercream Frosting: Stir together 5 1/3 cups powdered sugar and 1/2 cup HERSHEY'S Cocoa in large bowl. Beat 3/4 cup softened butter and 1 cup sugar-cocoa mixture in another large bowl. Add remaining sugar-cocoa mixture, 1/2 cup milk and 2 teaspoons vanilla extract; beat to spreading consistency.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.