Chocolate Zucchini Cake

We had a birthday party for Tara that got planned the night before. Fortunately, I had already made a Chocolate Zucchini Cake! The cake was big, and I wasn't sure how Ron and I were going to consume it unless we shared it with several friends, so the last-minute birthday dinner was a perfect reason to slice up half of it and make a special dessert to share with Tara and Kahle:

Grand Petit Fours!

I made a Chocolate Buttercream Frosting for a filling, and drizzled each big little cake with a Chocolate Glaze.

Yum!

Oh, and I can't forget the Mocha Whipped Cream to top it all off!

A triple-chocolatey delight!

Here's the cake recipe:

CHOCOLATE ZUCCHINI CAKE

Ingredients:

2 1/2 cups Flour

2 teaspoons Baking Soda

1 teaspoon Baking Powder

1/2 teaspoon Salt

7 tablespoons Dutch Process Cocoa

2 Eggs

1/2 cup Canola Oil

1/2 cup melted Butter, cooled

1/2 cup Sour Cream

1 3/4 cups White Sugar

2 teaspoons Vanilla

2 cups finely grated Zucchini

Directions:

Pre-heat oven to 350 degrees F. Grease and flour a 9 x 13 inch pan.

In a medium bowl, mix together Flour, Baking Soda, Baking Powder, Salt and Cocoa.

In a large bowl, mix together Eggs, Canola Oil, melted cooled Butter, Sour Cream, White Sugar, and Vanilla. Fold in Zucchini.

Slowly fold dry ingredients into wet ingredients just until blended. Pour into prepared pan.

Bake 30-40 minutes or until toothpick inserted in center of cake comes out clean.

Cool completely before doing anything crazy like making Grand Petit Fours!