Recipe: 00327 Title : Chocolate Zucchini Rum Cake Author: Christi Wilson Date : August 1995 _________________________________________________________________________ About 3/4 cup butter or margarine, at room temperature 2 cups sugar 3 large eggs 2 cups lightly packed shredded zucchini 1/3 cup rum, brandy, or water 2 1/2 cups all-purpose flour 1 cup chopped walnuts 1 cup semisweet chocolate baking bits 1/2 cup unsweetened cocoa 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 3/4 teaspoon ground cinnamon 1/4 cup milk Rum glaze (recipe follows, optional) In a large bowl with an electric mixer, beat 3/4 cup butter and sugar until smoothly blended. Beat in eggs, 1 at a time, until fluffy. Stir in zucchini and rum. Mix flour with nuts, chocolate, cocoa, baking powder, soda, salt, and cinnamon. Stir flour mixture and milk into egg mixture until well blended. Spread batter into a well-buttered and flour dusted nonstick 10-inch plain or fluted tube pan. Bake in a 350 degree oven until cake begins to pull from pan sides and springs back when firmly pressed in center, 50 to 55 minutes. Let cool in pan on a rack about 15 minutes. Invert from pan onto rack; let cool. Drizzle glaze over cake. Serve or store airtight up to 1 day. Makes 16 to 20 servings Rum glaze: Mix together until smooth 1 2/3 cups powdered sugar and 3 tablespoons rum or water. Use within 1 hour. -=-=-=-=-=-=-=-=- _________________________________________________________________________