German Chocolate Zucchini Cake

Another salute to summer...zucchini! I meant to get this recipe out a long time ago when zucchini was more abundant, but alas, time marches on. Both the coconut cream pie and this cake were inspired by my hubby who loves coconut. It's a good thing that I like it too! The zucchini cake recipe has been in my family for a while and I decided to add my own twist with the German Chocolate frosting. The frosting recipe came from allrecipes.com-a site I often turn to when I need a quick recipe that I don't already have in a cookbook, or can't find. The zucchini makes this cake super moist and delicious...you may want to leave the zucchini part out when telling picky eaters about this cake...once they try it, they won't even know it's in there!

German Chocolate Zucchini Cake

For the cake:

• 1/2 cup margarine or butter
• 1/2 cup oil
• 1-3/4 cup sugar
• 2-1/2 cup flour
• 2 eggs, beaten
  
• 1 tsp vanilla
• 1/2 cup milk
• 4 Tbsp baking cocoa
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 2 cups shredded zucchini
• 1 cup chocolate chips

Mix all ingredients except chocolate chips together. Pour batter into cake pans or jelly roll pan to make cake bars. Sprinkle top with chocolate chips. Bake at 325 degrees F:40-45 minutes for cake, 20 minutes for bars. Allow cakes to cool. Top with frosting

For frosting-

• 1 cup evaporated milk
• 1 cup white sugar
• 3 egg yolk, beaten with 1 teaspoon water
• 1/2 cup margarine
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup flaked coconut

Combine evaporated milk, sugar, egg yolks, margarine and vanilla in a saucepan. Cook over low to medium-low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while frosting is still warm.

Enjoy!
e