Ingredients
12
12 servings
- •0.5 cup butter
- •0.5 cup vegetable oil
- •1.25 cups white sugar
- •2 eggs
- •2 cups grated zucchini
- •0.5 cup buttermilk
- •2.5 cups all-purpose flour
- •0.25 cup unsweetened cocoa powder
- •1 teaspoon baking powder
- •1 teaspoon salt
- •1 (8 ounce) package cream cheese, softened
- •2 tablespoons butter, softened
- •0.25 cup white sugar
- •1 tablespoon cornstarch
- •1 egg
- •2 tablespoons milk
- •0.5 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking powder and salt. Set aside.
- In a large bowl, cream together 1/2 cup butter, oil, and 1 1/4 sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the zucchini. Beat in the flour mixture alternately with the buttermilk. Pour half of the batter into prepared pan.
- Make the filling: In a medium bowl, beat cream cheese, 2 tablespoons butter. Combine 1/4 cup sugar and cornstarch; beat into the cream cheese mixture until smooth. Beat in 1 egg, milk and vanilla. Pour over batter in pan, distributing evenly. Pour remaining batter over filing.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutritional Facts
Per 12 servings
- Calories: 456
- Carbohydrate: 49g
- Fat: 27g
- Fiber: 2g
- Protein: 7g
- Sugar: 26g
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