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80 minutes
Prep: 25 minutes
Cook: 35 minutes
1577 calories per serving view nutrition facts
1 cake
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| 1/2 | cup | margarine | soft |
| 1/2 | cup | vegetable oil | |
| 1 3/4 | cups | sugar | |
| 2 1/2 | cups | flour, all-purpose | |
| 1 | teaspoon | baking powder | |
| 1 | teaspoon | baking soda | |
| 2 | cups | zucchini | grated |
| 2 | large | eggs | |
| 1 | teaspoon | vanilla extract | |
| 1/2 | cup | black beans | cuban |
| 4 | tablespoons | cocoa powder | |
| 1/2 | teaspoon | cinnamon | |
| 1/4 | cup | chocolate chips | |
| Cream cheese frosting | |||
| 3 | ounces | cream cheese | softened |
| 4 | tablespoons | butter | softened |
| 1 | dash | salt | |
| 1 | teaspoon | vanilla extract | |
| 2 1/2 | cups | powdered sugar | sifted |
Cream together the margarine, oil and sugar.
Add eggs, vanilla, and sour milk.
Mix well.
Add dry ingredients after sifting them together.
Beat well.
Add zucchini last and mix evenly.
Put in a 13 x 9 pan.
Sprinkle with chocolate chips.
Bake at 350 degrees F for 35 minutes or until done.
Cream cheese frosting: Cream together the cream cheese and butter.
Beat in vanilla and salt.
Gradually add powdered sugar.
Blend well.
Frost cake.
| % Daily Value* | |
| Total Fat 73.0g | 113% |
| Saturated Fat 21.0g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 633mg | 26% |
| Total Carbohydrate 221.0g | 74% |
| Dietary Fiber 6.0g | 26% |
| Sugars 151.0g | |
| Protein 17.0g | 34% |
| Vitamin A | 38% | Vitamin C | 18% | |
| Calcium | 10% | Iron | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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