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Chocolate Zucchini Cake with Custard Sauce

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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.

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