Double Chocolate Zucchini Cake

This is my new favorite cake. Someone made it last Sunday and I ask for the recipe. I made it Wednesday for a bake sale and it had great reviews. This is a very moist cake and almost taste like a pound cake.
Enjoy!

Double Chocolate Zucchini Cake

Source: 7/31/2007 issue of Woman's World
3 1/2 cups + 1 Tablespoon all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
1 cup + 1 Tablespoon vegetable oil
4 eggs
2 teaspoons vanilla extract
3/4 cup sour cream
2 cups grated zucchini (about 2 medium), squeezed dry
1 package (12 oz.) semi-sweet chocolate chips
1 cup white chocolate chips
1/3 cup heavy cream
1 1/2 cups assorted berries
Preheat oven to 350 degrees. Coat 12-cup Bundt pan with cooking spray. Combine 3 1/2 cups flour, baking soda, baking powder, and salt; reserve. On medium speed, beat sugar and 1 cup oil 1 minute. Beat in eggs and vanilla. On low, alternately beat in flour and sour cream; on medium-high, beat 2 minutes. Stir in zucchini.
Toss 1/2 cup semi-sweet and 1/2 cup white chocolate chips with remaining 1 Tablespoon flour; fold into batter. Pour into pan. Bake 60-65 minutes or until toothpick inserted into center comes out clean. Cool 30 minutes. Remove from pan to rack; cool.
Melt remaining semi-sweet chocolate chips. Heat cream. Gradually stir melted chocolate into hot cream, stirring until smooth. Place cake rounded-side up on rack set over jellyroll pan lined with waxed paper.
Slowly pour glaze over cake, spreading with spatula. If necessary, scrape any glaze from paper, melt on low and continue to glaze cake.
Melt remaining 1/2 cup white chocolate chips; stir in remaining 1 Tablespoon oil. Transfer to plastic food bag. Snip off 1 corner to make small hole. Drizzle over cake; let set. Before serving, fill center with berries.



P.S. For those of you who were worried about my sanity, the previous post was just a joke. My home remains safe from any camo:-}