After finishing cultured churned butter I was ready for the next baking / food challenge. I enjoy following several bloggers that always come up with outstanding mouth watering desserts. A couple of my favorites are Sally’s Baking Addition and Joy the Baker. Which makes me question what can I do with a dessert that would grab someone’s attention? Well, after much thought I decided to look at desserts with vegetables in the recipe.
Aside from carrot cake and white Potato pie ( that’s a Maryland thing) I can’t recall eating many cakes made with vegetables ( I also consider pumpkin a fruit). I was also quite concerned about the taste as well as appearance. But once the cakes were made appearance was my least concern after seeing the detailed design of those enticing cakes. And I was totally surprised by the taste. They were not too sweet nor bitter and the zucchini didn’t leave the cakes too wet or heavy. In fact cooked zucchini has such a delicate mild taste it enhances the velvety texture of the delicious chocolate. I am really looking forward to more desserts with vegetables.
Prep Time: 20 minutes Cook Time: 40 – 50 minutes Yield: 2-3 servings Difficulty: easy
2 cups of Homemade Devil’s Food Cake mix
1 1/2 cups of finely chopped zucchini
1/4 cup of canola oil
1/2 cup of water
2/3 cup of heavy cream
3 tablespoons of caramel butter
1 teaspoon of vanilla extract
pinch of salt
The first cake is sprinkled with confectioner sugar with strawberries, blueberries and blackberry toppings. While the second one has a whipped cream topping with a caramel sauce drizzle and crushed semisweet chocolate chips.
Preheat oven to 350°F. Spray a baking pan with nonstick cooking spray. In a large bowl add Devil’s Food Cake mix and remaining ingredients and mix on medium speed until all ingredients come together. Bake for 40 to 50 minutes. Allow time for cooling.
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