From: email@example.com (Kirk Marple) Date: 9 Sep 1993 19:08:08 -0700 This is a wonderful recipe from the Fanny Farmer Baking Book -- something we have at least once a month or so! 12 tablespoons (1 1/2 sticks, or 3/4 cup) butter 2 cups sugar [note: I usually reduce this to about 1 1/2 cups] 3 eggs 2 teaspoons vanilla extract 1 tablespoon grated orange zest 2 cups grated raw zucchini 2 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 cup milk 1 cup chopped walnuts [I omit these, being allergic to most nuts, and it still tastes great] Preheat oven to 350 F. Grease and flour two 9 inch round pans or a 10 inch tube (or bundt) pan. Cream the butter and slowly add the sugar, beating until smooth. Beat in the eggs and mix thoroughly. Add vanilla, orange zest and zucchini and blend well. The batter make look curdled at this point, but it will become smooth later. Sift together the remaining dry ingredients and add to the zucchini mixture along with the milk. Beat thoroughly, then stir in the walnuts. Pour into pan(s) and bake layer cakes for 35-40 minutes, the tube cake for an hour, or until a knife inserted into the centre comes out clean. Remove from oven, let cool, and either sprinkle with confectioners sugar (that is all we do, since it is very moist as it) or frost with Coffee Frosting (I haven't tried this, but the recipe is as follows, from the same cookbook). Coffee Frosting 3/4 cup sugar 1/2 teaspoon cream of tartar pinch of salt 2 egg whites 1/4 cup cold water 1/2 teaspoon powdered instant coffee 2 teaspoons vanilla extract Combine the first five ingredients in the top of a double boiler. Set over simmering water on low heat. Beat for 5-7 minutes, or til frosting stands in peaks. Remove from hot water, add the instant coffee, and continue beating until it forms soft, billowy peaks. Beat in the vanilla. There will be enough to frost an 8 or 9 inch two layer cake or a 9-10 inch tube cake.
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