Stay Awake Cake

I was going to post a photo of my “stay awake cake,” as my husband calls it, from about an hour after I made it.  I was working in the office and then went into the kitchen to get a drink of water.  Lo and behold, My Honey had neatly cut out a little square in the corner and helped himself to it.  I could only laugh and ask where he had put the camera.  Alas, I accidentally knocked it off of the desk  a couple of weeks ago and it no longer works.

The cake is actually called “Chocolate Zucchini Cake” but the caffiene from the cocoa keeps us awake at night if we have it after dinner.  I actually made it for my mid-afternoon danger time.  You know that time of day when you stand in front of the fridge and do a vacuum cleaner imitation?  Chocolate is my weakness but this cake really fits the bill.  And for those who count points, this cake is only 3 per serving!  I discovered this recipe when I was living in Indiana and was still thinnish and only needed to lose 15 vanity pounds instead of the *cough* that I now need to lose.  I love this cake and I think you will be pleasantly surprised by how tasty a zucchini cake can be!

Chocolate Zucchini Cake

* Exported from MasterCook *

Chocolate Zucchini Cake–3 Points per serving

Recipe By : Better Homes & Gardens Healthy Family Cookbook
Serving Size : 16 Preparation Time :0:15
Categories : 3 Points–WW Cakes
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Non-stick spray coating
2/3 cup granulated sugar
1/2 cup brown sugar, packed
1/4 cup cooking oil
3 egg whites
1 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
2 cups zucchini — finely shredded
2 teaspoons powdered sugar
1/2 teaspoon unsweetened cocoa powder

1. Spray a 6-cup fluted tube pan or a 9x9x2-inch baking pan with nonstick coating (if using a fluted pan, dust with all-purpose flour). Set aside.

2. In a large mixing bowl stir together the granulated sugar, brown sugar, oil, and egg whites till well blended. Add the all-purpose flour, whole wheat flour, the 1/3 cup cocoa powder, pumpkin pie spice, and baking soda. Stir mixture just till moistened (batter will be thick). Stir in zucchini.

3. Spoon batter into prepared pan. Bake in a 350* oven fro 45-50 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack. (For tube pan, cool on wire rack 15 minutes; remove cake from pan)

4. Combine the powdered sugar and 1/2 teaspoon cocoa powder. Sift cocoa mixture on cake.