Chocolate and Spice and Everything Nice Cake

So your still trying to use up the zucchini, and you don't want to spend all day in the kitchen measuring all the flour, salt, baking soda, so on and so on...  Well I have developed just the cake for your family.  We had a Bisquick cook off at our 2014 State Fair this year and this was my original entry, (due to legal reasons, I had to wait until after the judging to publish it).  It's quite delicious, not at all heavy, moist, and you don't need to drag out the mixer. (One note:  due to the nature of Bisquick's dryness, you will want to cover the cake with plastic, so the zucchini can keep the cake moist).

Preheat oven 350 degrees.    Coat an 8” X 8” X 2 ” baking dish with cooking spray.

Ingredients for cake:

2 cups Bisquick

¾ cup sugar

½ cup applesauce

2 large eggs

1 teaspoon vanilla

½ teaspoon cinnamon

¼ teaspoon allspice

¼ teaspoon nutmeg

¼ teaspoon ground ginger

1 cup shredded zucchini

3 ½ Tablespoons cocoa

Grate your zucchini

Beat your eggs, (note - if you only have medium eggs you can use 3 medium eggs).

 Measure the Bisquick into a large bowl, using a fork, break up any large pieces.

Measure in the sugar, applesauce, eggs, vanilla, cinnamon, allspice, nutmeg, and ginger.

Mix in well

Measure in the zucchini and cocoa

 Stir in well.  Pour into the baking dish.

Ingredients for cake topping:

¼ cup chopped pecans

¼ cup butterscotch chips

¼ cup brown sugar

NOTE:  You could change the butterscotch chips for chocolate chips and the pecans for walnuts or whatever your family likes, (my husbands loves pecans and butterscotch - so I use them).

In a small bowl mix topping items together.

Sprinkle over top of cake batter.  Bake 45 minutes until toothpick comes out clean.  Cool on wire rack.

And there you have a quick, easy, deliciously moist cake.  And your family won't know it's a little more healthier than other chocolate cakes.  I find it's better to make it the day before I'm going to serve it, (keep it covered, so that it gets very moist), then all the flavors are fully developed and melted together.  This also freezes well.  We cut it into serving sizes, wrap each piece in plastic wrap and place all the pieces in a freezer bag.  Then when we want a piece of cake to carry in our lunch, we just grab one for the lunch bag.  By lunchtime, it's thawed out and ready to eat.

ENJOY!!