Zucchini Fudge Cake with White Chocolate Frosting


from Tory, Lanesville CSA Member

2/3 cup unsalted butter
4 oz Ghirardelli 100% Cacao Baking Bar
1/2 teaspoon instant espresso powder
1 teaspoon salt
1 cup sugar
3 eggs
2 cups grated zucchini
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups flour

Preheat oven to 350 degrees

Melt butter and chocolate in double boiler, cool. Add melted mix to sugar, espresso powder, and salt in large bowl. Add eggs beating in one at a time. Add zucchini, baking soda, baking powder and flour.

Place in 10 x 6 inch rectangular baking pan. Bake for 40 – 45 minutes until center tests done. Let cool before frosting.

1/2 lb confectioner sugar
3 oz cream cheese
1 t vanilla
4 oz Ghirardelli White Chocolate Chips
2 tablespoons butter

Melt butter and chocolate chips in double boiler, cool. Mix together sugar cream cheese and vanilla. Add melted mix. Beat until smooth.

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