Original recipe yields 16 servings
Based on a 2,000 calorie diet
We all loved this. I used 1/2 c rum in the cake because of the other reviews that said you could not taste it with the 1/3. We enjoyed it. I thought the glaze was going to be too strong when I f...
The zucchini does make this a very moist cake. It is very tasty as chocolate cakes go. The rum in the cake itself is pretty much undetectible, but in the glaze it is overpowering. Next time I...
We all loved this. I also used 1/2 cup rum in the batter, but only 1 tbsp and the rest water in the icing. The whole thing was eaten including the crumbs. It is a very rich and dense cake. De...
Really, really good! This cake came out very moist. Nobody would believe there was zucchini in it. This could be a new favorite of mine!
I made this for a big family gathering yesterday and never told them it had zucchini until after they ate it. Everyone was so suprised. They loved the cake.
Moist, but not too moist. Perfect chocolate flavour. Added additional 3/4 cup of flour and used 1/2 cup of rum for high altitude baking. Cake is tastier the following day. Thank you for recipe!
Super good and moist. I didn't have any white rum so I used Captain Morgan instead and I used a different Butter/sugar/rum glaze.
Followed recipe exactly. Cake was raw in the middle. I had to keep putting it back in the oven for about 30 minutes extra...total of 1.5 hrs. What a mess.
I added only the confectioners' sugar on top instead of the rum/glaze and I put Quik instead of cocoa powder. It was good, I would fix it again.