Zucchini Chocolate Rum Cake Best Family Recipes
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| Zucchini Chocolate Rum Cake |
"Very moist zucchini cake with a pleasant aroma of rum."
Ingredients :
- 3/four cup butter, softened
- 2 cups white sugar
- three eggs
- 2 cups grated zucchini
- 1/three cup rum
- 2 1/2 cups all-motive flour
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1 half teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 half teaspoons salt
- three/four teaspoon floor cinnamon
- 1/4 cup milk
- 1 2/3 cups confectioners' sugar
- 3 tablespoons rum
Instructions :
| Prep : 30M | Cook : 16M | Ready in : 1H30M |
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- Preheat oven to 350 degrees F (one hundred seventy five stages C). Grease and flour a ten inch Bundt pan.
- In a huge bowl, cream butter and sugar until light and fluffy. Add eggs one by one, beating well with every addition. Stir in Zucchini and 1/three cup rum.
- In a separate bowl, mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and cinnamon. Stir flour mixture and milk into egg aggregate until nicely blended.
- Spread Batter into 10 inch Bundt pan. Bake at 350 tiers F (a hundred seventy five ranges C) for fifty to fifty five minutes, or till toothpick inserted into center of cake comes out smooth. Let cake cool in pan for 15 mins, then invert onto twine rack and cool completely. Drizzle with rum glaze.
- Rum Glaze: In a medium bowl, integrate confectioners sugar with three tablespoons rum. Mix until clean.
Notes :
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