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Ingredientes
- 1 3/4 c. cake flour
- 1 3/4 c. sugar
- 3/4 c. cocoa pwdr
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c. light lowfat sour cream
- 2/3 c. oil
- 2 x Large eggs
- 1 tsp vanilla extract
- 2 c. finely-grated zucchini
- 1/4 c. water
- 1/4 c. butter - (1/2 stick)
- 6 ounce coarsely-minced sweet chocolate Baker's German's
- 1/2 c. powdered sugar
- 1 tsp vanilla extract
- 1 dsh salt
Direcciones
- Sift together flour, sugar, cocoa pwdr, baking soda and salt. Set aside.
- Combine lowfat sour cream, oil, Large eggs and vanilla in bowl of electric mixer on low speed. Increase speed to medium and mix till light, about 2 min. Add in flour mix. Use low speed to mix just till well combined. Stir in zucchini.
- Transfer to greased and floured 13- by 9-inch baking pan. Smooth top. Bake at 350 degrees till toothpick inserted in center comes out clean, about 35 min. Set aside to cold completely.
- For the Glaze: Place water and butter in small saucepan. Bring to boil; keep warm. Place chocolate and powdered sugar in food processor fitted with metal blade. Process till chocolate is fine (like sugar). With machine running, pour warm water mix through feed tube. Continue processing till chocolate is melted and glaze is smooth, scraping once. Add in vanilla and dash salt; pulse 1 to 2 times. Set aside till slightly thickened. Pour over cold cake. Use small knife to smooth and proportionately distribute.
- This recipe yields 12 to 16 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 12 servings | |
| Calories 460 | |
| Calories from Fat 189 | 41% |
| Total Fat 21.43g | 27% |
| Saturated Fat 6.38g | 26% |
| Trans Fat 0.31g | |
| Cholesterol 58mg | 19% |
| Sodium 391mg | 16% |
| Potassium 216mg | 6% |
| Total Carbs 63.66g | 17% |
| Dietary Fiber 1.1g | 4% |
| Sugars 44.31g | 30% |
| Protein 4.48g | 7% |
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