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Chocolate Raspberry Zucchini Cake

Chocolate Raspberry Zucchini Cake

Get Ready

Servings: Serves 12

Prep Time: 30 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

vegetable cooking spray (Cake)
21/2 cups all-purpose flour, plus additional for dusting the pan (Cake)
3/4 cup dark unsweetened cocoa powder (such as Hershey's Special Dark) (Cake)
1/4 cup unsweetened cocoa powder (Cake)
21/2 tsp. baking powder (Cake)
11/2 tsp. baking soda (Cake)
1 tsp. salt (Cake)
3/4 cups (11/2 sticks) unsalted butter, softened (Cake)
2 cups sugar (Cake)
4 eggs, beaten (Cake)
2 tsp. vanilla extract (Cake)
6 oz. fresh raspberries (Cake)
3 cups grated zucchini (Cake)
1/2 cup seedless raspberry preserves (Cake)
1 cup confectioners' sugar (Glaze)
1/3 cup dark unsweetened cocoa powder (such as Hershey's Special Dark) (Glaze)
1/4 cup milk (Glaze)
1/2 tsp. vanilla extract (Glaze)

directions:

1. Prepare the cake. Preheat oven to 350 degrees F. Spray a Bundt pan with cooking spray and dust with flour.
2. In a large bowl, combine flour, both cocoas, baking powder, baking soda, and salt. Whisk to combine thoroughly.
3. In a second large bowl, use an electric mixer on medium-high speed to beat butter and sugar until light and fluffy. Add eggs and vanilla and beat well.
4. Set aside 12 raspberries to use for garnish, then add remaining raspberries, zucchini, and preserves to butter mixture and stir to combine.
5. Stir in dry ingredients, then beat on medium speed for 3 minutes. Pour into prepared pan and bake until a tester inserted in the middle of the cake comes out clean, about 55 to 60 minutes. Cool in pan for 10 minutes then invert and cool completely on wire rack.
6. When cake is cool, prepare the glaze. In a medium bowl, stir together all glaze ingredients until well blended and smooth. Drizzle over cooled cake. Garnish with reserved raspberries, cut cake into slices, and serve.
Source: Hannaford fresh Magazine, May - June 2015

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Quantity Ingredients coupon
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vegetable cooking spray (Cake)  
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21/2 cups all-purpose flour, plus additional for dusting the pan (Cake)  
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3/4 cup dark unsweetened cocoa powder (such as Hershey's Special Dark) (Cake)  
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1/4 cup unsweetened cocoa powder (Cake)  
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21/2 tsp. baking powder (Cake)  
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11/2 tsp. baking soda (Cake)  
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1 tsp. salt (Cake)  
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3/4 cups (11/2 sticks) unsalted butter, softened (Cake)  
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2 cups sugar (Cake)  
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4 eggs, beaten (Cake)  
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2 tsp. vanilla extract (Cake)  
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6 oz. fresh raspberries (Cake)  
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3 cups grated zucchini (Cake)  
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1/2 cup seedless raspberry preserves (Cake)  
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1 cup confectioners' sugar (Glaze)  
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1/3 cup dark unsweetened cocoa powder (such as Hershey's Special Dark) (Glaze)  
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1/4 cup milk (Glaze)  
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1/2 tsp. vanilla extract (Glaze)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 460 kcal (23%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 9 g (45%)
Cholesterol 90 mg (30%)
Sodium 500 mg (20%)
Total Carbohydrates 82 g (27%)
Dietary Fiber 4 g (16%)
Protein 7 g (11%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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