Death by Chocolate Zucchini Cake

 

This summer my mother-in-law gave me a huge zucchini from her garden to take home. We ate half for dinner and with the other half I made dessert. I found this delicious chocolate zucchini cake recipe from Crystal on one of my favorite blog sites Everyday Food Storage. This amazing cake is super moist, ooey and gooey, and oh so chocolaty! The best part about it is that it’s a snack cake…meaning… you don’t have to bother frosting it! I love that it also has whole wheat flour in it, making it healthier too. I doubled the recipe so we were still eating on it a few days later and it was still moist and delicious.

Death by Chocolate Zucchini Cake
Submitted by Kelly Marsden

This makes one 8 inch pan, if you want it for a 9×13 pan just double the recipe.

1/2 cup Brown Sugar
1/4 cup White Sugar
1/4 cup Butter
1/4 cup Oil (or Applesauce)
2 Eggs (if you’re doubling the recipe use 3 eggs)
1 tsp. Vanilla
1/4 cup Buttermilk
1 1/4 cup Whole Wheat Flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
3 Tbsp. cocoa (I used dark chocolate cocoa)
2 cups grated Zucchini
1/2 cup Chocolate Chips

Preheat oven to 325. Cream together brown sugar, white sugar, butter and oil in a large bowl. Add eggs, vanilla, and buttermilk and stir well to mix. In a separate bowl mix remaining dry ingredients together and add to mixture. Fold in grated zucchini. Pour into greased, floured 8 inch round cake pan or 8×8 pan. (If doubling use 9x13 pan.) Sprinkle the top of cake with chocolate chips and bake at 325 for 30-35 minutes or until inserted toothpick comes out clean.

Skor Bar Cake

This cake is know by many names. The Skor Bar Cake, The Ooey Gooey Cake, The Better Than Sex Cake, and The Better Than Almost Anything Cake are just a few. We have made this cake many times in our family. It is definitely a favorite of everyone. It is very rich, so a small piece goes a long way.

Skor Bar Cake
Submitted by Kelly Marsden

1 box German chocolate cake mix
1 14oz. can sweetened condensed milk
1/2 jar caramel, butterscotch or fudge ice cream topping at room temperature
(I prefer Mrs. Richardson's butterscotch caramel fudge all in one topping)
1 8oz. container of cool whip (thawed)
4 Skor candy bars chopped or 8oz bag toffee bits

Bake cake as directed on box for 13x9-inch pan. Remove cake from oven when done and poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Next drizzle with ice cream topping. Run knife around sides of pan to loosen cake. Cover and refrigerate at least 2 hours or until well chilled. Spread cool whip topping over top of cake. Sprinkle with skor bar or toffee chips. Store covered in refrigerator.