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By Root 1001 0

each of the tablespoons of chocolate batter—at 1:30, 4:30, 7:30, and 10:30. Now make a second layer, placing a big tablespoon of chocolate batter on top of each of the tablespoons of chocolate chip batter, then filling in the spaces between with tablespoons of the chocolate batter placed on top of the tablespoons of chocolate chip batter. For the third and last layer place tablespoons of the chocolate batter on top of the chocolate chip, and chocolate chip on top of the chocolate. You will have created a checkerboard effect. The cake will not bake up in a precise checkerboard, but you will have a wonderfully marbled cake after it is done, beautiful when sliced.

3. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine, fold in the grated German’s chocolate, and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. Fold in the chocolate chips. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.

4. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 50 to 55 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25 to 30 minutes longer, then slice and serve.

Keep It Fresh! Store this cake, wrapped in aluminum foil or covered with plastic wrap, at room temperature for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.

Notes: You can bake this cake in a tube pan at 350°F for 55 to 60 minutes.

As for the milk, use whatever milk is in your refrigerator. And if you want to make a slightly richer cake, use 2/3 cup vegetable oil and 11/3 cups milk.

A Great Chocolate Chip Cupcake

For a recent birthday my daughters bought me the Nordic Ware “Great Cupcake Pan,” which bakes a cake in the shape of a very large cupcake. They christened the pan with Stacy’s chocolate chip cake. It was a huge hit, frosted with my Fluffy Chocolate Frosting (page 478) and then garnished with colorful confetti sprinkles. If you own one of those pans, just use the chocolate chip batter and bake the cake at 325°F for 65 to 70 minutes.

CHOCOLATE CHIP ZUCCHINI CAKE

serves:

12 to 16

prep:

20 minutes

bake:

45 to 50 minutes

cool:

35 to 40 minutes

A NO-NONSENSE BUNDT, this cake is perfect for baking in the summertime when fresh zucchini is in the marketplace and you need a fun, fast cake to take to a potluck supper or picnic. It assembles quickly, bakes in less than an hour, and it needs no glaze or adornment, just a dusting of confectioners’ sugar, if you wish. Shredded zucchini makes this a very moist cake, and the chocolate of the German cake mix is complemented by the folded in chocolate chips.

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 package (18.25 ounces) plain German chocolate cake mix

1 package (3.4 ounces) vanilla instant pudding mix

2/3 cup milk

½ cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

½ teaspoon ground cinnamon

2 cups gently packed shredded zucchini (8 ounces)

1 cup (6 ounces) miniature semisweet chocolate chips

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

2. Place the cake mix, pudding mix, milk, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase