I’m well known for my love of cakes, so people often ask me my favorite, well HERE IT IS! Caroline’s world famous Chocolate Zucchini Cake with Chocolate Frosting.  I just deeply love and adore this cake.  It’s the dessert I crave the most often, there’s something about it, that really sends me.  Usually when I make it, I bring it directly to an event of some sort and never get a decent picture, it’s just that once it’s done, everyone wants to eat it so fast photos seem unimportant! I’m not ashamed to admit that this is a ‘doctor the mix’ cake, with a mix foundation that tastes better than many from scratch cakes, there are no ego’s allowed in my kitchen! The cake itself is soooooo rich and chocolatey, the zucchini makes it ridiculous moist.  And the frosting is a legit, dreamy dark chocolate buttercream just poppin off chocolate flavor like nobody’s business.  I like to put nuts on half my cake so nut haters can still enjoy but man alive does a pecan or walnut just belong on this beauty! I also adore this cake with a white sticky frosting, but if you make it that way you need to eat it day of, because the white sticky tends to break down after a day or so.  I’m so excited to share this and I hope you love it as much as I do!

Chocolate Zucchini cake:
1 package devils food cake mix (I use the pillsbury one and it always tastes great)
1 teaspoon cinnamon
1/3 cup buttermilk
1 teaspoon vanilla
1/2 cup oil
3 eggs
2 cups zucchini
1/2 cup chocolate chips

Chocolate buttercream frosting:
1/2 cup butter melted
3/4 cups cocoa
1/3 cup milk (or cream)
3-4 cups powdered sugar
1 teaspoon vanilla
pinch of salt
1/2 cup or so walnuts or pecans (optional)

1. Heat oven to 350.  Grease and line 2 9 inch round cake pans (or it bakes up beautifully in a 9×13 – just pay attention to doneness rather than bake times).
2. In a large bowl blend cake mix, cinnamon, buttermilk, vanilla, oil, and eggs and beat for a few minutes.  Add zucchini and mix until thoroughly combined and then add chocolate chips.
3. Distribute evenly into your cake pans and bake for about 22-25 minutes depending on your oven.  It’s done when a toothpick in the center comes out clean.  Let cool before frosting.
4. For the frosting, mix the butter and cocoa then add the milk, vanilla, salt and powdered sugar mixing on high until totally uniform and combined.  I use a cocoa mix with 1/3 special dark cocoa and the rest regular cocoa for an ultra decadent flavor.  Add more powdered sugar, or milk alternatively to get the desired texture.
5. Cut off the top rounds on your cakes with a large bread knife then put the first one cut side down on a plate or cake stand.  Spread 1/3 of your frosting on that layer, then put your next cake on cut side down and spread the rest of your frosting, starting at the top and being careful to never touch your frosting spatula or knife to the cake itself but only on the frosting so you don’t pull crumbs.  Spread over the sides and around the edges.  Garnish with pecans or walnuts if you would like.