CHOCOLATE-ZUCCHINI CAKE

Chocolate-Zucchini Cake image

You'd never guess there's a bumper crop of shredded zucchini in this super-moist double-chocolate cake made with cake mix and chocolate pudding.

Provided by My Food and Family

Time 1h30m

Yield 16 servings

Number Of Ingredients 5

Ingredients

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
3 cups shredded zucchini
1 container (16 oz.) ready-to-spread chocolate frosting
1 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 350ºF.
Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Add zucchini; beat just until blended. Pour into 2 greased and floured 9-inch round pans.
Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.

Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 35 g, Protein 3 g