Saturday, September 17, 2011

Zucchini Devils Food Snack Cake...

This is one of those recipes where you hit yourself on the head and say "why didn't I think of that?" This is so easy and so dang is moist and using some of the dry mix for the topping is ingenious! I am all for easy, most of the time...and I have zucchini's coming out my ears right now...seriously out my ears...

Zucchini Devils Food Snack Cake

1 box (15 oz) Betty Crocker® Gluten Free devil's food cake mix  (or the not gluten free kind)
1/2 cup butter, softened
1 cup shredded unpeeled zucchini (about 1 medium)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/3 cup water
3 eggs
1/4 cup packed brown sugar
2 tablespoons butter, softened
1/4 cup chopped walnuts or pecans

1. Heat oven to 350°F. Grease bottom only of 8-inch or 9-inch square pan with shortening or cooking spray.
2. Reserve 1/4 cup cake mix for streusel; set aside. In large bowl, beat remaining cake mix, 1/2 cup butter, zucchini, cinnamon, cloves, water and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan.
3. In small bowl, mix reserved 1/4 cup cake mix and streusel ingredients with fork until mixture is crumbly. Sprinkle over batter.
4. Bake 44 to 49 minutes for 8-inch pan or 38 to 43 minutes for 9-inch pan until toothpick inserted in center comes out clean. Serve warm or cool

just a few ingredients...the cinnamon and nutmeg...take the cake!!!

put all in the bowl together.....mix like crazy...and spread in a oiled cake pan...

mix the topping and sprinkle on top...

ready to bake!

and out of the oven ...don't be deterred by the holes and craters....

it is moist and flavorful and crunchy on the could serve with fresh whip cream or ice cream, but plain was perfect for dessert, as well as for breakfast and for snack too....

Cheers to Happy  !!

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