Summer Squash Chocolate Cake Recipes

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.

Steps:

• Mix first three ingredients.
• Add butter. I don't know why, but the splenda will coagulate and the batter will be good for nothing if the butter is mixed in before the others.
• Mix all the rest of ingredients, excluding the chocolate chips, with electric mixer. Beat well.
• By hand, mix chocolate chips.
• Pour into two, well greased, nine inch round pans and bake at 350 for about twenty minutes to half an hour. Check it with a toothpick test around 20 minutes. Pay close attention, because this is where it's likely to go wrong if anywhere.
• Turn out and let cool.
• I always use a chocolate buttercream frosting and do a double layered deal. It tends to also be better after it's cooled some and the frosting has had time to harden.
• Enjoy!

Steps:

• Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
• Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.