Yellow Zucchini Sheet Cake with Chocolate Icing

From: Jenn@eatcakefordinner

 

2 1/2 c. all-purpose flour

2 c. sugar

1 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

1 c. unsalted butter

3 large eggs

1/2 c. buttermilk

1 Tbl. Blue Cattle Truck Trading Co. Mexican Vanilla Extract

     or 1 Tbl. Mexican Vanilla Bean Paste

2 c. shredded zucchini, peeled or unpeeled


Chocolate Icing

3 1/2 c. powdered sugar

1/2 c. unsalted butter

1/4 c. unsweetened cocoa powder

1/3 c. buttermilk

1 tsp. Blue Cattle Truck Trading Co. Mexican Vanilla Extract


Preheat oven to 375 degrees.  For the Cake:  In a large bowl, combine the flour, sugar, baking soda, baking powder and salt; set aside.  In a small saucepan over medium heat, melt the butter and add to the dry ingredients along with the eggs, buttermilk, vanilla and zucchini.  Whisk together until combined.  Pour into a well greased 13''x18''x1'' jelly roll pan and spread out evenly.  Bake for 18 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Top will be browned.   Remove from oven and top with icing while the cake is hot. 


For the Chocolate Icing:  Add powdered sugar to a large bowl; set aside.  In a small saucepan over medium heat, melt the butter; add the cocoa powder and buttermilk and stir until smooth and no lumps of cocoa remain.  Bring to a boil, remove from heat and pour over the powdered sugar.  Add the vanilla and whisk together until smooth and creamy.  Pour over hot cake and spread out evenly.  Top with sprinkles, if desired.  Allow to cool, slice and serve.