Chocolate Chip Zucchini Cake
|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|
|Ground cinnamon||1⁄4 Teaspoon|
|Zucchini||1 Cup (16 tbs), shredded|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Semi- sweet chocolate chocolate chips||6 Tablespoon|
|All purpose flour||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
Place butter in medium mixing bowl.
Microwave at 30% (Medium Low) for 15 to 45 seconds, or until softened, 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 for 1 minute, scraping bowl occasionally.
Stir in chocolate chips.
Spread batter into 9-inch square baking dish.
Shield corners of dish with triangles of foil.
Place dish on saucer in microwave oven.
Microwave at 50% (Medium) for 6 minutes.
Rotate dish half turn.
Increase power to High.
Microwave for 5 to 10 minutes, or until top appears dry and center springs back when touched lightly, rotating dish twice.
Let stand on counter.
Place flour in medium mixing bowl.
Blend in milk.
Microwave at High for 2 to 2 1/2 minutes, or until mixture becomes very thick and paste-like, stirring with whisk after every minute.
Chill for 45 minutes.
Place butter in small bowl.
Microwave at 30% (Medium Low) for 15 to 30 seconds, or until softened.
Add butter and remaining frosting ingredients to flour mixture.
Beat at high speed for 3 minutes, or until light and fluffy.
Spread frosting over top of cooled cake.