Ingredients
1-3/4 cups sugar1/2 cup canola oil1/4 cup butter, softened1/2 cup buttermilk2 eggs1 teaspoon vanilla extract2-1/2 cups all-purpose flour1/4 cup baking cocoa1 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves2 cups finely shredded zucchini1/2 cup semisweet chocolate chips1/2 cup sliced almondsCUSTARD SAUCE:1/2 cup sugar2 tablespoons all-purpose flour2 tablespoons cornstarch3 cups whole milk3 egg yolks3 tablespoons butter1/4 teaspoon almond extract
Preparation
Preheat oven to 325°. Grease and flour a 10-in. plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla.
In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds.
Transfer to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.
For sauce, in a large saucepan, mix sugar, flour and cornstarch. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover sauce.
