Chocolate Chip Zucchini Cake
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Shredded zucchini||1 Cup (16 tbs)|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Semisweet chocolate chips||6 Tablespoon|
|All purpose flour||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
Place margarine in medium mixing bowl.
Microwave at MEDIUM-LOW (30%) until softened, 15 to 45 seconds, checking after every 15 seconds.
Add sugar and oil.
Beat at medium speed of electric mixer until light and fluffy.
Add remaining cake ingredients except chocolate chips.
Beat at low speed until moistened.
Beat at medium speed 1 minute, scraping bowl occasionally.
Stir in chocolate chips.
Spread batter into square baking dish, 8 x 8 inches.
Shield corners of dish with triangles of foil.
Place dish on saucer in microwave oven.
Microwave at MEDIUM (50%) 6 minutes.
Increase power to HIGH (100%).
Microwave until top appears dry and center springs back when touched lightly, 5 to 10 minutes.
Let stand on counter.
Place flour in medium mixing bowl.
Blend in milk.
Microwave at HIGH (100%) until mixture becomes very thick and pastelike, 2 to 2 1/2 minutes, stirring with whisk after every minute.
Chill 45 minutes.
Place margarine in small bowl.
Microwave at MEDIUM-LOW (30%) until softened, 15 to 30 seconds.
Add margarine and remaining frosting ingredients to flour mixture.
Beat at high speed until light and fluffy, 3 minutes.
Spread frosting over top of cooled cake.