FANTASTIC recipe! Thanks to reader reviews, I substituted half the oil with applesauce, so 3/4 c. oil and 3/4 c. unsweetened applesauce. Substituted Ghiradelli semi-sweet chocolate chips for the walnuts. Topped with a decadent chocolate frosting using 3 squares unsweetened chocolate melted in a double boiler with 3 Tbsp. butter. Cool 5 minutes; transfer to mixer bowl. Beat in 1 tsp. vanilla, 1 tsp. espresso powder, 2 tsp. light Karo syrup. Add 3 c. confectioners sugar and continue beating. Add 2 to 6 Tbsp. milk, adding one Tbsp. at a time to desired consistency. Beat until fluffy. Spread on cooled cake. I brought this to a friend's dinner party last night; she made her Italian MIL's Chicken Parmesan. A great cook; she HAD to have my cake recipe! This will be a summer dessert tradition to use all that garden zucchini. Thanks, Sandy, for sharing your wonderful deliciousness!
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FANTASTIC recipe! Thanks to reader reviews, I substituted half the oil with applesauce, so...