PieSusan
Tortes Are Us
Honey Shankman, may she rest in peace, was one of my mom's best friends. Honey had a very generous spirit and she was a fantastic balabusta, cook and baker. I miss her to this day. She was quite fashionable and kept up with the latest trends. I smile when I see her recipes because she loved to add chocolate chips to everything she baked.
Chocolate Zucchini Cake A La Honey
1 cup brown sugar, firmly packed
1/2 cup sugar
1/2 cup margarine (the old fashioned kind, not light)
1/2 cup oil
3 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
2-1/2 cups all-purpose flour
1/2 tsp allspice (I sometimes leave this out)
1/2 tsp cinnamon
1/2 tsp salt (I use a 1/4 tsp)
2 tsp baking soda
4 Tbsp cocoa
3 zucchini, approximately 6 inches long
1/2 - 1 cup chocolate chips
Directions:
In a large bowl, cream together the sugars, margarine and oil. Add the eggs, vanilla extract, and buttermilk. Mix well. Sift all the dry ingredients together into a smaller mixing bowl. Wash the zucchinis, remove the stem and a piece of the other end, and grate them. A foodprocessor is good for this. Add the sifted dry ingredients to the wet ingredients and mix in the grated zucchini until well blended. Pour into a greased 13 x 9 inch pan. Sprinkle the top with chocolate chips. [Or you can mix the chocolate chips in after the grated zucchini.] Bake at 325 degrees for 45 minutes or until the cake is done. Makes 12 to 14 servings.
Chocolate Zucchini Cake A La Honey
1 cup brown sugar, firmly packed
1/2 cup sugar
1/2 cup margarine (the old fashioned kind, not light)
1/2 cup oil
3 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
2-1/2 cups all-purpose flour
1/2 tsp allspice (I sometimes leave this out)
1/2 tsp cinnamon
1/2 tsp salt (I use a 1/4 tsp)
2 tsp baking soda
4 Tbsp cocoa
3 zucchini, approximately 6 inches long
1/2 - 1 cup chocolate chips
Directions:
In a large bowl, cream together the sugars, margarine and oil. Add the eggs, vanilla extract, and buttermilk. Mix well. Sift all the dry ingredients together into a smaller mixing bowl. Wash the zucchinis, remove the stem and a piece of the other end, and grate them. A foodprocessor is good for this. Add the sifted dry ingredients to the wet ingredients and mix in the grated zucchini until well blended. Pour into a greased 13 x 9 inch pan. Sprinkle the top with chocolate chips. [Or you can mix the chocolate chips in after the grated zucchini.] Bake at 325 degrees for 45 minutes or until the cake is done. Makes 12 to 14 servings.