Title: Chocolate-red chile zucchini cake
 Categories: Cakes, Desserts
      Yield: 12 Servings
 
  2 1/2 c  Sifted flour
    1/4 c  Unsweetened cocoa
      1 ts Baking soda
      1 ts Salt
    1/2 c  Butter
    1/2 c  Vegetable oil
  1 3/4 c  Granulated sugar
      2    Eggs
      1 ts Vanilla extract
      1 tb New Mexican red chili powder
    1/2 c  Buttermilk
      2 c  Zucchini, grated
      6 oz Semisweet chocolate chips
    3/4 c  Chopped walnuts
 
  Preheat oven to 325 degrees.  Grease a 9- by 13- by 2-inch pan.  Sift
  together flour, cocoa, baking soda and salt in a large mixing bowl.
  Set aside.
  
  In a separate bowl, cream the butter, vegetable oil and sugar, beating
  until the mixture is light and fluffy.  Beat in the eggs, one at a
  time. Next, add the vanilla and chile powder.  Mix in the dry
  ingredients that have been set aside, alternating with the
  buttermilk.  Stir in the zucchini.
  
  Pour the batter into the prepared pan.  Sprinkle the top of the cake
  with the chocolate chips and walnuts.
  
  Bake for about 55 minutes or until a toothpick in center comes out
  clean. Cool cake in the pan on a wire rack.