It won't last long! Zucchini Chocolate Cake!

A perfect bundt!  Rich, delicious, and keeps a secret.

Featured in the 1979 edition of the Yankee Kitchen Cookbook so you know it's good!

I really enjoy looking at the Yankee Kitchen Cookbooks and church and community cookbooks, too.  I like to think about the people who had enthusiasm for these recipes, who cared enough to share them, and who prepared this food for others to enjoy.  I have a soft spot for this memorabilia. 

Are you aware that these type of publications are considered "ephemera"?

Ephemera -  items designed to be useful or important for only a short time,

 especially pamphlets, notices, tickets, etc.  

                                                                Dictionary.com

Important for only a short time.  That's one way to look at it, I suppose.

But, there are plenty of people that are serious about their ephemera.  Some of them even belong to the Ephemera Society of America.  Feast your eyes on the plethora of ephemera here!

The work we do, the life we live.  We need to find worth and importance in it.

 “Extract the eternal from the ephemeral."

                                                         Charles Baudelaire

Seize the day!
  Make this one before the summer and zucchini is gone.

Zucchini Chocolate Cake

2 1/2 cups unsifted flour
1/2 cup cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup nuts (optional)
2 cups sugar
3/4 cup soft butter or margarine
3 eggs
2 tsp. vanilla
2 tsp. grated orange peel  
2 cups coarsely grated zucchini (I used yellow squash)
1/2 cup milk


Combine dry ingredients.  Cream butter and sugar.  Add eggs, one at a time.  Stir in vanilla and orange peel.  Add zucchini and milk.  Stir dry ingredients into zucchini mixture.  Add nuts.  Pour into well-greased bundt or angel cake pan.  Bake in a preheated 350 F oven for 1 hour.  

       * I substituted 1 tsp. grated lemon peel for the 2 tsp. of grated orange peel and it was delicious.

Now for some frosting.  Because it tastes good.

From the Culinary Arts Press, 1956

Butter Frosting

1 cup confectioners' sugar

1 tablespoon butter

1 1/2 tablespoons warm milk

1 1/2 teaspoon vanilla

Blend the ingredients thoroughly and spread on cake when cool.

* I doubled the ingredients, eliminated the vanilla, and added 1 tablespoon of cocoa and I spread it on the cake while it was still a bit warm. (Other than that, I didn't change a thing!)

Anita