Baked Zucchini Chips

“My absolute favorite way to use our fresh garden zucchini!”

Submitted by Marketing Director, Chelsea Venables

 

Ingredients:

  • 1 (18.25-oz.) pkg. Swiss or German chocolate cake mix)
  • 1 c. granulated sugar
  • 10 (1.5-oz.) milk chocolate candy bars with almonds
  • 1 (8oz.) pkg. cream cheese
  • 1 (12-oz.) ctn. Frozen whipped topping, thawed
  • 1 c. powdered sugar

Directions:

  1. Prepare cake batter according to the package directions.
  2. Pour into 3 greased and floured 8-inch round cake pans. Bake at 325° for 20 to 25 minutes or until a wooden pick into the center comes out clean.
  3. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks.
  4. Beat cream cheese, powdered sugar and granulated sugar at medium speed with an electric mixer until mixture is creamy. 
  5. Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping to make the icing. Spread the icing between layers and on top and sides of cake. 
  6. Chop the remaining 2 candy bars. Sprinkle half the chopped candy bars along bottom edge of cake. Yields one (3-layer) cake which serves 8 to 10 people.
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