Zucchini Chocolate Cake and Fresh Raspberry Sauce

This has to be one of the best chocolate cakes I've ever eaten. It is so tasty, chocolately and moist. My husband made this while I was away last weekend (he is on a baking kick) and he also made ice cream which we had with it and a raspberry sauce. Very creative guy! You could serve this cake with a sauce or simply with powdered sugar on top or even nothing at all. Doesn't matter. It really is so good it needs nothing with it! He found the recipe in the September issue of Country Extra.

Today is the second day of football tryouts at my son's middle school. He is hoping he makes the team. He has never played football before so I give him lots of credit for trying. Unfortunately out of the entire 6th grade they only pick about 10 to 12 players. Keeping my fingers crossed here. Stupid me, I thought all the kids make the team automatically! Guess it doesn't work that way in middle school. Going down tomorrow to Busch Gardens and meeting up with a friend from New Jersey. My son is very excited since my friend is a roller coaster fanatic and will be taking him on all the coasters! I stay away from them but I am excited to be going to the Fest Haus in Germany and having bratwurst and potato salad. Haven't been there in years but I don't think it has changed too much. Only the price!!! I can see it being at least $150 day....maybe more. Looking forward to checking out the desserts in Germany too. Maybe they will have Black Forest Cake!!! The weather here has been wonderful. The high 70's so I am hoping it lasts through tomorrow. Here is the recipe below and hope everyone has a great weekend!

1/2 cup butter, softenend

1 3/4 cups sugar

1/2 cup canola oil

1 tsp vanilla extract

2 eggs

1 cup 2% milk

1/2 cup buttermilk

2 1/2 cups all purpose flour

1/2 cup baking cocoa

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 cups shredded zucchini

1/2 cups semisweet chocolate chips

Confectioners' sugar, if desired

In a large bowl, beat butter, sugar, oil and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Combine milk and buttermilk. Combine flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture. Fold in the zucchini.

Transfer to a greased 13 x 9 inch baking pan. Sprinkle with chocolate chips and bake at 325 degrees for 45 - 50 minutes or until a toothpick in center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired.

Raspberry sauce:

(from Ina Garten)

1 half pint fresh raspberries

1/2 cup sugar

1 cup seedless raspberry jam (12 ounces)

1 tablespoon framboise liquor (I used 1/2 tsp raspberry extract)

Combine the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes. Pour the cooked raspberries, jam and framboise or extract into the bowl of a food processor fitted with the steel blade and process until smooth. Chill. (I would recommend straining this also since the seeds from the fresh raspberries are not that attractive!!).