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Chocolate-Zucchini Cake
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Chocolate-Zucchini Cake

1 Hr(s) 30 Min(s)
20 Min(s) Prep
1 Hr(s) 10 Min(s) Cook
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.
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
3 cups shredded zucchini
1 container (16 oz.) ready-to-spread chocolate frosting
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Heat oven to 350ºF.
2
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.
3
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.
4
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.
Kitchen Tips
Tip 1
Size Wise
The zucchini adds moisture to this delicious frosted chocolate cake that makes enough to feed a crowd.
Tip 2
How Many Zucchini
You will need about 2 zucchini to get the 3 cups shredded zucchini needed to prepare this delicious cake.
Tip 3
How to Store
Keep frosted cakes refrigerated.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 300mg
13%
Total Carbohydrates 47g
17%
Dietary Fibers 1g
4%
Sugars 35g
70%
Protein 3g
6%
Vitamin A
2%
Vitamin C
4%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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