Chocolate Zucchini Cake

Massive zucchini.

Throw it together with a little cocoa powder and flour...
a fabulously moist, not-too-sweet chocolate confection.

Oh, yes.

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini
3/4 cup chopped walnuts

DirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan or bundt pan.In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Enjoy!
Mrs. B.

Jello Cake

This cake has probably shown up at cookouts long before I was born, so I apologize if everyone already has the recipe tucked away somewhere. The cake is new to me though and I think it's the perfect summer cake.

Ingredients:

Package of white cake mix (2 layer style)

4 oz. package of Jello Gelatin- I think Strawberry is the best

1 cup of boiling water

1/2 cup of cold water

Frosting:

4 oz. Jello Vanilla Pudding Mix

Tub of Cool Whip (thawed)

1. Make cake mix as directed, in a 13 x 9 pan. Let cake cool, completely.

2. Mix the gelatin package with boiling water until dissolved. Pour in cold water.

3. Using a fork, poke holes all over the cake- I usually poke every half inch. Pour the gelatin mixture all over the cake.

4. Refrigerate the cake for at least 3 hours.

5. Prepare the Vanilla Pudding mix as directed and mix it into the entire tub of cool whip. Frost the cake with the mixture.

Make sure to serve the cake chilled. Sliced fruit also makes a great topping!