Chocolate Chip Zucchini Cake
Brenda Smith, Scottsbluff, NE
\u00bd C. oil
\u00bd tsp. salt
\u00bc C. butter
\u00bd tsp. cinnamon
1 \u00be C. Sugar
2 C. zucchini (shredded)
2 eggs
2 \u00bd C. flour
\u00bd C. sour milk
4 TBLS. Cocoa
1 tsp. soda
**(to make sour milk, add \u00bd TBLS. Lemon juice to milk)
Cream oil, butter, and sugar together. Add eggs, milk, and zucchini. Add all other
ingredients and mix well.
Pour into a grease/floured 9x14 pan.
Sprinkle the top of the cake with a mixture of the following:
6 oz. chocolate chips
2 TBLS. Sugar
\u00bd C. chopped nuts (optional) 2 TBLS. Brown sugar
Bake at 350 degrees for 40-45 minutes. Enjoy!\ue000
Two recipes below compliments of Beth Still! (Found on allrecipes.com)
Tomato Soup CakeI
SUBMITTED BY: Debbie BuddKOLIEOLIE
INGREDIENTS
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1 (10.75 ounce) can condensed tomato soup
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1 teaspoon baking soda
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1 cup white sugar
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1 egg
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1/3 cup butter
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1 1/2 cups self-rising flour
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1 cup raisins
DIRECTIONS