Chocolate Asparagus Bundt Cake
For the cake:
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/3 cup cocoa powder
1/2 teaspoon salt
1-1/2 cups vegetable oil
3 eggs, beaten
2 cups grated fresh asparagus (about 1 pound), drained
1 to 2 tablespoons grated orange peel
2 teaspoons vanilla extract
1-1/2 cups chopped pecans
Preheat oven to 350° F.
In a large bowl, combine flour, sugar, baking soda, cinnamon, cocoa powder, and salt.
Add oil, eggs, asparagus, orange peel and vanilla; mix well.
Fold in pecans.
Pour into a greased and floured 10-in. bundt pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
If you like zucchini bread, you'll love this cake! It's excellent for dessert or served at brunch. It's delicious on its own, dusted with powdered sugar or with Royal or chocolate icing drizzled on top.
Thursday, December 10, 2009 - 1:30am