Chocolate Zucchini Cake Recipe

         
      1 c  brown sugar
      1 c  plain yogurt
      3 ea egg whites
      1 t  vanilla
  2 1/2 c  flour
    1/2 t  allspice
    1/2 t  cinnamon
    1/2 t  salt
      2 t  baking soda
      4 T  cocoa
      3 ea zucchini (6")

Preheat oven to 325.

Cream together brown sugar and yogurt.  Beat egg whites and vanilla.
Add and stir well to mix.  Add flour, allspice, cinnamon, salt, baking
soda, an cocoa.  Mix well.  Grate zucchini into bowl and stir well.
Pour into greased and floured pans.  Bake for 45 minutes.

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Chocolate-Raspberry Meringue Coffee Cake
        
           **dough**
      1 c  butter
    1/4 c  milk
    1/4 c  sour cream
  2 1/3 c  flour
      2 T  sugar
      4 pk active dry yeast
      3 ea egg yolks,room temperature
           **filling**
      3 ea egg whites,room temperature
      1 c  sugar
    3/4 c  raspberry pastry filling
      1 t  cinnamon
      1 c  saco semi-sweet chocolate chips
    1/2 c  walnuts (or pecans)
           **streusel topping**
    1/4 c  butter
    1/2 c  sugar
    1/2 c  flour
    1/2 c  walnuts (or pecans)

To make dough, melt butter with the milk and sour cream in a small
saucepan.  Cool to 115 to 120.  Stir the flour and sugar together in a
large bowl.  Sprinkle in the yeast.  Make a well in the center and stir
in the egg yolks.  Stir in the butter mixture until well blended.
Place a piece of plastic wrap directly over top and cover with a damp
cloth.  Refrigerate 24 to 48 hours.  Remove dough from refrigerator and
leave at room temperature until soft enough to roll, but still very
cold.

Meanwhile, make the filling by beating the egg whites in a mixing bowl
until soft peaks form.  Gradually beat in the sugar, 2 tablespoons at a
time, until the whites are stiff, smooth, and shiny.  Divide the dough
in half and roll one half on a lightly floured surface into a 12" x 18"
rectangle.  Spread half the meringue over the dough, leaving a 1"
border.  Spread half the raspberry filling over meringue.  Sprinkle
with half the cinnamon, chocolate chips, and nuts.  Roll up jelly roll
fashion.  Repeat with other half of dough.  Grease and flour a 12 cup
angel food cake pan.

Place one roll around bottom of the pan.  Top with second roll,placing
ends facing each other.  Cover with waxed paper and damp towel; et rise
in warm place for 2 to 3 hours, until double.

To make streusel, combine butter, sugar, flour, and nuts with a pastry
blender until crumbly.  Sprinkle over top of cake.  Cover and let rise
1 additional hour.  Preheat oven to 350.  Bake 40 to 50 minutes until
top is browned and cracked.

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