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Chocolate-Zucchini Cake

Chocolate-Zucchini Cake recipe
photo by:kraft
You'd never guess there's a bumper crop of shredded zucchini in this super-moist double-chocolate cake made with cake mix and chocolate pudding.
20 min
1 hr 30 min
16 servings
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What You Need

pkg.  (2-layer size) devil's food cake mix
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
cups  shredded zucchini
container  (16 oz.) ready-to-spread chocolate frosting
cup  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350ºF.

PREPARE cake batter as directed on package. Add dry pudding mix; beat 2 min. Add zucchini; beat just until blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.

SPOON frosting into medium bowl. Add COOL WHIP; whisk until blended. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.

Kraft Kitchens Tips

Size Wise
The zucchini adds moisture to this delicious frosted chocolate cake that makes enough to feed a crowd.
How Many Zucchini
You will need about 2 zucchini to get the 3 cups shredded zucchini needed to prepare this delicious cake.
How to Store
Keep frosted cakes refrigerated.
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