Blossom Bonnet Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 2 cups zucchini squash, unpeeled & sliced
  • 1 cup water, divided
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ cup SACO Premium Cocoa
  • 3 eggs
  • 1 tsp vanilla
  • 1½ cups sugar
  • ¼ cup vegetable oil
  • ¼ cup unsweetened applesauce
Instructions
  1. Cook squash in 3 Tbsp water for 8-10 minutes in a covered pan.
  2. Puree in blender with ¾ cup water.
  3. Set aside.
  4. In a separate bowl combine the next 8 ingredients.
  5. In a large mixing bowl, beat eggs, add vanilla, sugar, oil and applesauce.
  6. Mix together and add dry ingredients and squash mixture alternately, beating well.
  7. Pour into well-greased angel food cake pan.
  8. Bake at 350°F for 40-45 minutes or until a toothpick comes out clean.
  9. Frost with your favorite frosting and enjoy!
  10. *The secret to this cake is the zucchini squash in it and you’d never know!
  11. Also, we have replaced ½ of the oil with unsweetened applesauce making it a healthier choice.
Recipe by SacoFoods at http://www.sacofoods.com/blossom-bonnet-cake/