It was the superbowl and then it was my birthday.Though Bears couldn't make it through(may be next year), i had a blast yesterday.Bake and cooked so many things that i like most.So all recipes are coming your way.First this super moist chocalate cake with chocalate mousse topping.This recipe is adapted from Food network's Sandra lee's Recipe.It was super moist as the title suggested and that's mainly because of the zuchini..yeap..people..used a vegetable in this cake.Was lilltle bit concerned about adding zuchini to this cake, but did it.Well,it's my birthday and i am baking for myself ..right?..so i get to experiment any way i want.But the result was yummy..Tasted heavenly with chocolate mousse made with instant chocalate pudding.Easy to prepare as all other sandra's recipe.I dedicate this Cake to my mom who's birthday is today and from whom i learned my cooking while making her go insane when i am in her kitchen ..:))
Zuchini - 1 large,finely grated (about 2 cups)
Betty Crocker Super Moist chocolate fudge cake mix - 1 package
Ground cinnamon - 2tsp
Egg - 1 large
Egg whites - 2 large
Plain nonfat yogurt - 3/4 cup (i used my homemade yogurt)
Applesauce - 3/4 cup
Cram cheese - 6 ounze
2% milk - 1/4 cup
Instant chocolate fudge pudding - 1 (3.9-ounce) package (recommended: Jell-O)
Ground cinnamon - 1 tsp
Whipped topping - 1 (8-ounce) package (recommended: Cool Whip Lite)
Note : The original recipe for mousse calls for 1 (12 ounce) package of silken tofu, since i don't like tofu, i replaced it with some milk and cream cheese.Add cream cheese and milk to the pudding mixture as needed to get that mousse consistency.
Garnish: Chocolate sauce, confectioner's sugar, cocoa powder
Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan. (Again, i didn't have this pan for i used two smaller pans)
FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.
Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.
FOR MOUSSE TOPPING: While cake is baking, combine cream cheese,milk,pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.
Tips: While adding home made yogurt to this cake, first beat it with a fork and then measure and pour it.Serve this cake with a scoop of vanilla ice cream also.