Cuisinart DLC-XPBC Instruction and Recipe Booklet - Page 46

5 cups granulated sugar 4 teaspoons cinnamon zest of 1 orange, bitter white pith removed zest of 1 lemon, bitter white pith removed 1 cup applesauce 1 cup vegetable oil 8 large eggs 3/4 cup orange juice 1 tablespoon vanilla Nutritional analysis per serving: Calories 300 (25% from fat) • carbo. 54g • pro. 4g • fat 8g • sat. fat 1g • chol. 54mg • sod. 163mg • fiber 1g CHOCOLATE ZUCCHINI CAKE Yield: Four 9 inch cakes, 12 servings each Preparation: 15 minutes; 35-40 minutes to bake Preheat the oven to 350°F. Grease and lightly flour 2 standard size (12 cup) Bundt or tube pans. Insert the metal blade in the processor. Process to combine and sift the flour, baking powder and salt, 10 seconds; remove and reserve. Insert the 6 mm slicing disc. Arrange the apple wedges in the large feed tube and use medium pressure to slice. Transfer sliced apples to a bowl and toss gently with 1/2 cup of the sugar and the cinnamon; reserve. Insert the metal blade again. Process the zests with 1 cup of the remaining sugar until finely chopped, about 30 seconds. Add the applesauce and oil; process 1 minute; scrape the work bowl. Add the eggs; process until smooth and pale yellow, about 45 seconds. Scrape the work bowl. Distribute the flour mixture and orange juice over the egg mixture. Pulse to combine, 10-12 times. Scrape the work bowl. Divide and spread half the batter evenly between the 2 prepared pans (one quarter of the total batter per pan). Distribute half the sliced apples evenly over each cake. Top each cake with other half of the remaining batter. Bake in the preheated oven for 70-80 minutes until a tester inserted in the center comes out clean. Transfer the cakes to a rack to cool completely. When completely cool, loosen around the edges, and invert onto a plate. This cake is best made a day ahead, or may be made ahead and frozen. Thaw at room temperature before slicing. If desired, sprinkle with powdered sugar before slicing. For the topping: 1/4 cup granulated sugar 2/3 cup pecan or walnut halves 1 teaspoon cinnamon 1 cup chocolate chips (semi-sweet, milk or white - may be mixed) For the cake: 1/2 cup unsweetened cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 6 ounces zucchini 1/2 cup unsalted butter, at room temperature 1/2 cup applesauce 3/4 cup granulated sugar 3/4 cup brown sugar 2 large eggs 1 teaspoon vanilla 1/2 cup buttermilk 1-1/2 cups all-purpose flour Spray four 9 inch round or square baking pans (or two 13 x 9 x 2 inch baking pans) with cooking spray. Preheat oven to 350°F. Insert the metal blade. Pulse to combine and chop the sugar, nuts and cinnamon, 5 times. Transfer to a bowl; stir in the chocolate chips; reserve. 45