Chocolate Zucchini Cake With Caramel Frosting Recipes

ZUCCHINI CHOCOLATE CHIP CAKE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
• Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ZUCCHINI CUPCAKES WITH CARAMEL FROSTING

Steps:

• In a mixing bowl, beat eggs, sugar. oil, orange juice and extract
• Combine dry ingredients; add to the egg mixture and mix well
• Add zucchini and mix well
• Fill greased or paper-lined muffin cups two-thirds full
• Bake at 350 F for 20-25 minutes until they test done
• Cool for 10 minutes and remove to wire rack
• For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes
• Remove from the heat; stir in vanilla. Cool to lukewarm.
• Gradually beat in the powdered sugar until frosting reaches desired consistency, you want it a bit stiff if you are going to pipe the frosting on.
• Frost cupcakes

CHOCOLATE ZUCCHINI CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

CHOCOLATE CAKE WITH CARAMEL-MILK CHOCOLATE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips.
• Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment.
• For frosting:
• Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing.
• Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
• Place 1 cake layer on platter, flat side up. Spread 1 cup frosting evenly over top. Top with second cake layer, flat side up, pressing slightly to adhere. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake, swirling decoratively. (Can be made 2 days ahead. Cover with cake dome and store at room temperature.)

CHOCOLATE ZUCCHINI CAKE WITH CARAMEL FROSTING

Steps:

• 1. Preheat oven to 350 degrees. Spray the bottom of a 9x13 inch baking pan with cooking spray.
• 2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon.
• 3. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed.
• 4. Pour into prepared pan. Bake 50-60 minutes, until a knife inserted into the center comes out clean. Cool cake completely before frosting.
• 5. For the frosting: combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool until lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake.

ZUCCHINI CUPCAKES WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350 degrees and line 18 muffin cups with paper liners
• Using an electric mixer, beat eggs, sugar, vegetable oil, orange juice, and almond extract until well blended.
• Combine flour, cinnamon, baking powder, baking soda, salt, and cloves and add to wet ingredients.
• Stir in zucchini and chocolate chips.
• Fill muffin cups 2/3's full. Bake for 20-25 minutes. Cool 10 minutes and then remove from muffin tin.
• To make frosting, combine brown sugar, butter, and milk in a large saucepan.
• Bring to a boil over medium heat and cook, stirring frequently for about 2 minutes. Remove from heat and stir in vanilla. Let cool to lukewarm.
• Transfer brown sugar mixture to a mixing bowl and use an electric mixer to gradually beat in confectioners' sugar. Continue to beat until frosting reaches spreading consistency. Spread on cupcakes.

BEST CHOCOLATE CAKE WITH CARAMEL ICING

Steps:

• mix 1/2 cup sugar cocoa and shortening and water.
• put in microwave melt shorteniing.
• cool and add the rest of the sugar.
• sift dry ingredients.
• add alternately with buttermilk that has vanilla and eggs beaten inches.
• bake in moderate oven 350 for 40 minutes or until done.
• for icing.
• cook the sugars flour salt and boiling water 5 minutes pour cream in and cook until soft ball stage.
• remove and add butter and vanilla let cool and beat until ready to pour on cakle.

CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat the oven to 350 degrees and lightly grease a 9x13" pan (line with parchment paper if desired).
• In a large bowl, whisk together sugar, buttermilk, eggs, and vanilla until smooth.
• Add flour, cocoa powder, baking soda, salt, and baking powder and stir until combined.
• Stir in zucchini, just until combined.
• Spread into prepared pan and bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool to room temperature.
• In a medium bowl, combine cream, sugar, cocoa, and vanilla.
• Beat with an electric mixer on low until incorporated, then beat on high until stiff peaks form.
• Spread over cooled cake and serve.

WHITE ZUCCHINI CAKE WITH CARAMEL-NUT BROILED FROSTING

Steps:

• For the cake: Grease and flour two 8" round pans. Heat oven to 375 degrees.
• Beat egg whites until stiff in a mixer bowl; set aside in a small bowl.
• In the same mixer bowl, cream together oil and butter; add the sugar and beat until fluffy.
• In a 4-cup measure or medium bowl, mix together the flour, cornstarch, baking powder, and salt. Add alternately with the milk to the creamed butter mixture. Beat until smooth.
• Stir in the zucchini and then gently fold the reserved eggs whites into batter. Divide between prepared pans, spreading evenly with a spatula.
• Bake for about 25 minutes, until a wooden toothpick inserted in the middle comes out clean.
• Let cool 10 minutes in the pans, then remove from pans to cool completely on a rack.
• For the frosting: Mix brown sugar, butter, and nuts in a small bowl; stir in milk until smooth.
• Just before serving, place the cake rounds on a cookie sheet and spread each with an even amount of the frosting mixture.
• Broil about 5 inches from heat until frosting bubbles and browns, about 3 minutes. Watch carefully- the frosting burns easily.
• Place one layer on a serving plate and top with the other layer.
• Serve immediately - and be prepared to be amazed.