sneak-ret ingredient chocolate cake

How To Make sneak-ret ingredient chocolate cake

• Step 1
  Preheat oven to 350 degrees. Prepare a bundt pan with food release spray. If you don't have buttermilk, you can sour regular milk with 1 1/2 tsp. vinegar. Stir and set aside.
• Step 2
  With a mixer, cream together the butter, oil, and sugar. Beat in the eggs, vanilla, and buttermilk or sour milk.
• Step 3
  In a separate bowl sift together the dry ingredients. Add the raisins and nuts and stir to coat. (Coating the raisins and nuts with flour helps prevent them from sinking.)
• Step 4
  Add the flour mixture to the creamed mixture, stirring to combine thoroughly. Stir in the zucchini, making sure to break up any clumps, and the chocolate/carob chips.
• Step 5
  Pour the batter into the prepared bundt pan. Bake at 350 degrees for 45-60 minutes. Test for doneness -- baking time depends on how much moisture is in the zucchini.
• Step 6
  Allow to cool 5-10 minutes, then turn out cake onto serving plate. Cool to room temperature. Serve.
• Step 7
  NOTE: For special occasions, this cake is wonderful served with whipped cream or ice cream. NOTE: You can shred your zucchini in two cup amounts and store it in zip-top bags in the freezer. When you're ready to make this cake, thaw the zucchini, and drain it a bit, then proceed as though it were fresh :) **We're gluten intolerant, so I use Bob's Red Mill brand All Purpose Baking Flour, with a little coconut flour for extra nutrition and flavor. You can substitute up to 25% of the flour in a recipe with coconut flour.
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