Thank you for the recipe! I went by some of the suggestions - reduced the sugar to four cups, left out the vanilla, put the icing in the fridge to chill for a few hours (though I should have taken it out for a few minutes before icing my cake as it was a bit stiff). It was just enough to ice a two layer cake with a small amount in between the layers. I baked the Luscious Lemon Cake recipe from the Robin Hood Flour recipe (which I tweaked by using lemon yogurt instead of plain and adding about a teaspoon of lemon juice), sprinkled the top of the cake with coconut and everyone loved the results! It made a lovely dessert for a Mother's Day dinner.

Reviewed On: May 9, 2011

I made this for a BBQ and everyone who tried it liked it and they were surprised that there was zucchini in it. I shredded the zucchini as others had suggested and I used mini-chocolate chips in the batter instead of putting them on top. To reduce the fat content and up the nutritional value of this cake even more, I substituted applesauce for both the vegetable oil and the butter but I found the texture a bit chewy (as opposed to cake-like) so I am not sure that I would do that part again. I think that next time I will substitute the applesauce just for the oil to see what happens. I used buttermilk in place of the sour milk. I will likely double the cocoa next time as well so that it tastes more chocolate-y. I baked it in a glass pan for 40 minutes and it was baked completely in that time.

Reviewed On: Aug. 1, 2010