Zucchini Chocolate Rum Cake
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cup
Butter (softened)2 cups
White Sugar3
Eggs2 cups
Zucchini (grated)3 tbsps
Rum2.5 cups
All-Purpose Flour1 cup
Walnut (chopped)1 cup
Unsweetened Cocoa Powder1.5 tsps
Baking Powder1.5 tsps
Baking Soda1.5 tsps
Salt3 tsp
Ground Cinnamon1 cup
Milk1.666667 cups
Sugar (confectioners')Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour a 10 inch Bundt pan
3
In a large bowl, cream butter and sugar until light and fluffy
4
Add eggs one at a time, beating well with each addition
5
Stir in Zucchini and 1/3 cup rum
6
In a separate bowl, mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and cinnamon
7
Stir flour mixture and milk into egg mixture until well blended
8
Spread Batter into 10 inch Bundt pan
9
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until toothpick inserted into center of cake comes out clean
10
Let cake cool in pan for 15 minutes, then invert onto wire rack and cool completely
11
Drizzle with rum glaze
12
Rum Glaze: In a medium bowl, combine confectioners sugar with 3 tablespoons rum
13
Mix until smooth