• Ingredients
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 1 1/4 cups white sugar
  • 2 eggs
  • 2 cups grated zucchini
  • 1/2 cup buttermilk
  • 2 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  •  
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/4 cup white sugar
  • 1 tablespoon cornstarch
  • 1 egg
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, cocoa, baking powder and salt. Set aside.
  • In a large bowl, cream together 1/2 cup butter, oil, and 1 1/4 sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the zucchini. Beat in the flour mixture alternately with the buttermilk. Pour half of the batter into prepared pan.
  • Make the filling: In a medium bowl, beat cream cheese, 2 tablespoons butter. Combine 1/4 cup sugar and cornstarch; beat into the cream cheese mixture until smooth. Beat in 1 egg, milk and vanilla. Pour over batter in pan, distributing evenly. Pour remaining batter over filing.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutritional Information

Amount Per Serving  Calories: 456 | Total Fat: 27.1g | Cholesterol: 99mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Cream Cheese Cake Servings Per Recipe: 12 Amount Per Serving Calories: 456

  • Total Fat: 27.1g
  • Cholesterol: 99mg
  • Sodium: 379mg
  • Total Carbs: 48.5g
  •     Dietary Fiber: 1.5g
  • Protein: 6.8g