my birthday boy

Yesterday was Brad's 32nd birthday. We celebrated at his parents house with his family. Brad requested his birthday dinner be "cookout food", so we feasted on brats, burgers, chicken sausages, corn on the cob, macoroni salad & watermelon, not to mention the appetizers! It was quite a feast.

Brad requested I make his favorite cake - german chocolate - for the occasion. I decided to give it my own little twist since I had been wanting to try the chocolate zucchini cake anyway. So as I just mentioned, the cake itself is a healthier alternative - chocolate zucchini (don't worry, you can't taste the zucchini it just makes the cake super moist). The frosting on the other hand is the traditional german chocolate with plenty of sugar and butter! It turned out beautifully - the cake was quite dense, almost the texture of flourless cake, but delicious just the same.

Chocolate Zucchini Cake

• 1 1/2 C all-purpose flour1/2 C whole wheat flour
• 1/2 C unsweetened cocoa powder1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 C butter, softened
• 1 C light brown sugar
• 1 tsp vanilla extract
• 1 tsp instant coffee granules
• 3 eggs, at room temperature2 C zucchini, unpeeled, grated
• 1 C chocolate chips

Preheat the oven to 350°F. Grease a 10" springform cake pan, and flour it or sprinkle with cocoa powder.

In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder and salt.

Combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and espresso powder, then the eggs, one at a time, mixing thoroughly between each addition.

Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.

Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat.

Fold in the batter, and blend thoroughly. Pour into the prepared cake pan.

Bake for 40 to 50 minutes, until a toothpick comes out clean. Turn out on a rack to cool for half an hour, then unmold.

German Chocolate Frosting

• 1 cup sugar
• 4 medium egg yolks
• 1 cup evaporated milk
• 1/2 cup (1 stick) butter
• 1 teaspoon vanilla extract
• 1 C shredded coconut
• 1 1/2 cups finely ground pecans, walnuts, or almonds

To make the frosting, combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil. Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool.

original cake recipe found here

original frosting recipe found here