Self-Frosting Chocolate Zucchini Cake

1/2 c. margarine
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp soda
2 1/2 c. flour
4-6 tbsp. cocoa
1 tsp salt
1 tsp baking powder
1/2 c. sour milk (I just use milk and lemon juice)
1 tsp vanilla
2 c. finely grated zucchini

Topping:
3/4 c. chocolate chips
3/4 c. chopped nuts (optional)
3/4 c. brown sugar

Mix margarine, oil, and sugar well. add eggs. Set aside. Sift together soda, flour, cocoa, salt, baking powder. add dry ingredients alternately with cup sour milk. Add vanilla. Blend well. Add zucchini. Stir. grease and flour 9x13 inch pan. Pour batter into pan. Add topping. Bake at 350 for 40-45 minutes.

Butter Cake

Many of you know, I used to work in a most wonderful dental office in Ogden (Thank you, Dr Mark Geddes and team!) This is a recipe from someone I knew in that office. Thanks for sharing, Sue (and Camisha).


Boter Koek
By: Sue Peterson, "Butter Cake" from Holland

2 cubes real butter
2 cups sugar
2 tsp pure almond ext
2 tsp baking powder
3 cups unbleached flour
2 egg whites

Cut butter (at room temperature) into small cubes, with sugar, & almond extract. Mix into paste.

Add 3 cups flour & 2 teaspoons baking powder, mix well, but gently.

Separate dough in ½ and punch down into 2 eight or nine inch round cake pans, until smooth.

Glaze top of dough with the egg white on each cake, then top with chopped almonds.

Be very careful not to overcook. Bake at 325 for 30 minutes, or 350 for 25 minutes, depending on your oven. Cake should still be very soft when cooked.