Yes, this week marks the 1st Blogiversary of My Poetic Path!
What a wonderful journey it’s been so far. Best of all, meeting so many talented, kind and caring new blog friends along the way. You have all been such a source of inspiration and support to me. I won’t mention anyone in particular as I’d probably forget someone. And I am so pleased that my readership continues to grow, every week.
Suffice to say, I am honored to know each and every one of you. Your presence in my life is a gift.
And, by way of giving a small gift back to all of you…
No, I haven’t found a way to share a piece of cake via the Internet! What I have done is to share a recipe for a delicious Zucchini-Chocolate Cake recipe from Not Just for Vegetarians at the end of this post. Ummmm,there’s one piece left in the fridge here so I just might join you, indulging a bit. Heh, it’s my Blogiversary! 😉
Many hugs and here’s to another great year together!
Photo courtesy of: Flickr
PS: Write a Book Challenge update for March, coming up later this week.
Recipe for: Zucchini-Chocolate Cake (see next page)
THE BEST ZUCCHINI-CHOCOLATE CAKE
This is a recipe that I got from a friend and it is by far the best Zucchini- Chocolate cake I’ve ever had the pleasure to taste. Moist, oh-so-chocolatey and delish! Easy to make in a matter of minutes. Can be made in a bundt-shaped pan, if you want it too look extra special. No icing required!
¼ C. butter or margarine (Earth Balance works well) at room temp.
½ C. vegetable oil
¾ -1 C. light brown or raw sugar (to taste)
2 large eggs, beaten (preferably free-range)
1 teas. vanilla
½ C. buttermilk
2 ¼ C. unbleached white flour
4 T. unsweetened cocoa powder
½ teas.EACH baking powder, baking soda, ground cinnamon, and sea salt
¼ teas. ground nutmeg
2 C. finely grated zucchini
½ C. chocolate chips
Preheat oven to 325. Grease and flour a 9” x 13” cake pan or large bundt pan. In a large mixing bowl, cream together the butter, vegetable oil, sugar and eggs. Add the vanilla and buttermilk and stir to combine thoroughly.
Combine remaining ingredients in another bowl and gradually add to first mixture, stirring well. Pour batter into prepared cake pan and bake 45 minutes or until knife inserted in center of cake comes out clean. Cool thoroughly and enjoy! 🙂