Lebih Baik dari Apapun Kue Poke Zucchini

Instructions

1. Preheat the oven to 350 degrees Fahnreheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside.
2. Add ½ cup vegetable oil, 1 ½ cups granulated sugar, 1 large egg, 2 teaspoons vanilla extract, and ½ cup milk to a large bowl and whisk together until combined. Stir in 2 cups peeled and shredded zucchini,
3. In medium bowl whisk together 2 cups all-purpose flour,½ cup unsweetened cocoa powder, 1 ½ teaspoon baking soda, and ½ teaspoon salt. Add the flour mixture to the zucchini mixture and mix until just combined.
4. Pour the batter into the prepared baking pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool for at least 20 minutes.
5. Use the handle of a wooden spoon to poke holes all over the cake, being careful not to poke all the way down to the bottom. Pour 1 (20-ounce) bottle caramel syrup all over the cake, filling in all the holes. I usually reserve a little bit of the caramel to drizzle on top of the cake.
6. Cover the cake and refrigerate it for at least 2 hours or overnight.
7. Before serving top the cake with 1 (8-ounce) container thawed whipped topping, ½ cup Heath Chocolate Toffee Bits,, and any reserved caramel syrup. Slice and serve.