Chocolate Zucchini Rum Cake
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Chocolate Zucchini Rum Cake
  Chocolate    Zucchini    Rum    Cakes  
Last updated 6/12/2012 1:16:04 AM. Recipe ID 45741. Report a problem with this recipe.
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      Title: Chocolate zucchini rum cake
 Categories: None
      Yield: 1 Servings
    3/4 lb Butter or margarine at room
      2 c  Sugar
      3 lg Eggs
      2 c  Lightly packed shredded
    1/3 c  Rum; brandy or water
  2 1/2 c  All-purpose flour
      1 c  Chopped walnuts
      1 c  Semisweet chocolate baking
    1/2 c  Unsweetened cocoa
  1 1/2 ts Baking powder
  1 1/2 ts Salt
    3/4 ts Ground cinnamon
    1/4 c  Cup milk
  ~ Sunset Mag. August 1993
  In a large bowl with an electric mixer, beat 3/4 cup butter and sugar
  until smoothly blended. Beat in eggs, 1 at a time, until fluffy. With
  a spoon, stir in zucchini and rum
  Mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and
  cinnamon. Stir flour mixture and milk into egg mixture until well
  blended. Spread batter into a well-buttered and flour-dusted nonstick
  10 inch plain or fluted tube pan.
  Bake in a 350 degree oven until cake begins to pull from pan sides and
  springs back when firmly pressed in center, 50 to 55 minutes. Let
  cook in pan on a rack about 15 minutes. Invert from pan onto rack;
  let cook. Drizzle glaze over cake. Makes 16 to 20 servings.
  Rum Glaze: Mix together until smooth
    1 2/3    cups powdered sugar 3 Tablespoons rum or water Use within
  1 hour 

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Recipe ID 45741 (Apr 03, 2005)

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