What a great way to eat your veggies!
Dennis’ favorite frosting has always been German Chocolate frosting, but my children have taught me the importance of going preservative-free so I found these two easy recipes, put them together, and VIOLA, perfection!
Directions: Lightly grease a 9×13 pan or bundt pan and preheat a the oven to 350 degrees. Grate 3 cups of zucchini. Add the following:
2 Cups flour, 2 Cups sugar,
3/4 Cup cocoa,
1 tsp baking powder,
2 tsps baking soda,
1/4 tsp salt,
dash of cinnamon,
1 1/2 Cup oil,
3/4 Cups chopped walnuts optional.
Mix well by hand. Bake 50-55 minutes. Toothpick will come out clean when it is cooked.
*** Very Moist***
One 12 Ounce can of evaporated milk
1 1/3 Cup white sugar
4 large egg yolks beaten with one teaspoon water
2/3 Cup margarine or butter
1 1/2 tsp vanilla extract
1 tsp corn-starch
1 generous Cup chopped pecans
1 Cup flaked coconut
Directions: In heavy saucepan combine all but last two ingredients. Cook over low heat, stirring until thick. Add pecans and coconut. Spread on cake while still warm.