How To make Chocolate Zucchini Rum Cake
c Butter; room temp 2 c Sugar
3 lg Eggs
2 c Zucchini; shredded
1/3 c Rum or brandy; or water
2 1/2 c All
1 c Walnuts; chopped
1 c Semisweet chocolate bits
1/2 c Cocoa
2 1/2 ts Baking powder
1 1/2 ts Baking soda
3/4 ts Cinnamon
1 ts Salt
1/4 c Milk
Beat butter and sugar until smooth. Add eggs, one at a time. Stir in zucchini and rum. Mix together flour, walnuts, chocolate, cocoa, baking powder, baking soda, cinnamon, and salt. Stir flour mix and milk into egg mix. Put in well buttered and floured 10" tube pan or ridged pan. Bake 350 50-55 minutes. Cool in pan on rack 15 minutes. Invert and remove. Let cool. Rum glaze: 1 2/3 cup powdered sugar and 3 Tb rum or water mixed together. -----
How To make Chocolate Zucchini Rum Cake's Videos
~Boxed Cake Mix Hack~ BETTER than BAKERY CAKE!!!
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How to Make Classic Rum Cake | MyRecipes
Get the recipe:
This moist, rich rum cake is great to make ahead for special occasions or as a food gift. It tastes even better the next day.
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Rum Syrup
Powdered sugar
Moist Carrot & Dates Cake | Cake Recipes
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Eggless Carrot Dates Cake:
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You can adjust the amount of sugar(3/4 - 1 cup) as per your taste.
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The cooking time may vary depending upon the oven.
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chocolate zucchini cake with bloopers
Yes there is four bloopers in this video.But only three of them are funny.
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Zucchini Muffins (With Rum Extract!)
Here is my take on zucchini muffins. All of the ingredients and instructions for making them are below. Enjoy and stay safe everyone!
Zucchini Muffins
3 eggs
1 & 1/4 cup granulated sugar
1 c canola oil
2 tsp vanilla extract
2 tsp rum extract
1 package (8 oz.) cream cheese, softened
1 c all- purpose flour
1 c whole wheat flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 pinches of salt
1 tsp ground nutmeg
2 c chopped walnuts
2 c zucchini, shredded
Directions
1. Pre-heat oven to 350 degrees Fahrenheit. Spray Baker’s Joy, or your favorite into (2) 6 count muffin tins. (medium to large size)
2. In a large mixing bowl, beat eggs, sugar, oil, cream cheese, vanilla and rum extract together for about 3 minutes.
3. Whisk flour, baking soda, baking powder, cinnamon, salt, and nutmeg slowly into batter. (low speed for mixer)
4. Fold in walnuts, and zucchini.
5. Spoon or scoop batter into muffin tins, about ¾ quarters full
6. Bake for 25 to 30 minutes, or until done.
7. Cool 10 minutes, and enjoy.