Chocolate Zucchini Cake with Custard Sauce

Ingredients

• 1-3/4 cups sugar
• 1/2 cup canola oil
• 1/4 cup butter, softened
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 cups finely shredded zucchini
• 1/2 cup semisweet chocolate chips
• 1/2 cup sliced almonds
• CUSTARD SAUCE:
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 3 cups whole milk
• 3 egg yolks
• 3 tablespoons butter
• 1/4 teaspoon almond extract

Directions

• Preheat oven to 325°. Grease and flour a 10-in. plain or fluted
• tube pan. In another bowl, beat sugar, oil and butter until well
• blended. Gradually beat in buttermilk, eggs and vanilla.
• 
  
• In another bowl, whisk flour, cocoa, baking soda, cinnamon and
• cloves; gradually beat into sugar mixture. Stir in zucchini,
• chocolate chips and almonds.
• 
  
• Transfer to prepared pan. Bake 55-60 minutes or until a toothpick
• inserted in center comes out clean. Cool 10 minutes before removing
• from pan to a wire rack to cool.
• 
  
• For sauce, in a large saucepan, mix sugar, flour and cornstarch.
• Whisk in milk. Cook and stir over medium-high heat until thickened
• and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
• Remove from heat.
• 
  
• In a small bowl, whisk a small amount of hot mixture into egg yolks;
• return all to pan, whisking constantly. Bring to a gentle boil; cook
• and stir 2 minutes. Gently stir in butter and extract. Serve warm
• with cake. Cover and refrigerate leftover sauce. Yield: 16 servings.