Chocolate Zucchini Cake with Custard Sauce

Chocolate Zucchini Cake with Custard Sauce
This recipe serves 16. One serving contains 229 calories, 5g of protein, and 17g of fat. Head to the store and pick up milk, almonds, flour, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

1
Preheat oven to 325°. Grease and flour a 10-in. plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla.
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ButtermilkButtermilk
VanillaVanilla
ButterButter
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
Cooking OilCooking Oil
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BowlBowl
OvenOven
Frying PanFrying Pan
2
In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds.
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Chocolate ChipsChocolate Chips
Baking SodaBaking Soda
CinnamonCinnamon
ZucchiniZucchini
AlmondsAlmonds
CloveClove
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
SugarSugar
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WhiskWhisk
BowlBowl
3
Transfer to prepared pan.
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4
Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.
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5
For sauce, in a large saucepan, mix sugar, flour and cornstarch.
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Corn StarchCorn Starch
All Purpose FlourAll Purpose Flour
SauceSauce
SugarSugar
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6
Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
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MilkMilk
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WhiskWhisk
7
Remove from heat.
8
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract.
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Egg YolkEgg Yolk
ExtractExtract
ButterButter
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WhiskWhisk
BowlBowl
Frying PanFrying Pan
9
Serve warm with cake. Cover and refrigerate leftover sauce.
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SauceSauce
DifficultyExpert
Ready In1 h, 15 m.
Servings16
Health Score2
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