Chocolate, Zucchini, Sweet Potato, Cake

From: hollygollygee

On Dec 27, 2007

I made this cake as a 'baby cake' for my son who is turning 1. I lef teh honey out completely, used hot water, not rum and did not add nuts or cherries at all (or chocolate chips). I also did not use the glaze because I wanted traditional buttercream. I used the Wilton recipe for buttercream using all butter instead of shortening and butter. This cake was definitely sweet enough without the honey and everyone really loved it. I was asked for the recipe many times and people are still commenting about it. I will definitely make it again. My son loved it!!! Oh...and I used the buckwheat flour. I baked it in a springform pan, cut the cake in half to create two layers and frosted and filled it with the buttercream. Yum!

From: PaulaG

On Jul 9, 2004

Wonderful! This cake is very moist and sinfully rich. I decreased both the cherries and pecans to 1/2 cup each. I did add the chocolate chips. This cake was so rich I choose not to add the glaze.

From: Kapihopela

On Oct 28, 2008

This has become my favorite cake. I made a few small changes. A whole cup of oil seemed like a lot to me so I used a 1/4 cup and added a banana and 1/2 cup of applesauce. I used whole wheat flour instead of buckwheat. I didn't use pecans, I did use chocolate chips, I used rum not hot water and I didn't rehydrate my cherries. This cake is so moist and flavourful. If I don't tell people what's in it nobody would guess how much produce is in it, that's if I'm willing to share in the first place, I've managed to eat an entire cake to myself in just a couple days.