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
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.
In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds.
Transfer to prepared pan.
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.
For sauce, in a large saucepan, mix sugar, flour and cornstarch.
Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
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.
Serve warm with cake. Cover and refrigerate leftover sauce.