Chocolate Zucchini Poke Cake with Hot Fudge Filling and Chocolate Buttercream

This cake was so moist and delicious you would never know it was made with finely shredded zucchini and applesauce. The hot fudge filling made this so decadent it was irresistible to anyone who passed by.  The aroma from the combined cake and chocolate buttercream filled the house with the delectable scent of rich chocolate.

Ingredients:

Cake-

1 Devil’s food chocolate cake mix

1 finely shredded zucchini (do not drain any liquid)

2/3 cup unsweetened applesauce

3 large eggs

1 cup semi-sweet chocolate chips

Filling-

1 jar hot fudge heated

Chocolate Buttercream-

½ cup unsalted butter at room temperature

1 cup cocoa powder

3 cups confectioners sugar

1 cup nonfat milk

½ tablespoon vanilla extract

Directions:

1. Preheat oven to 350 degrees and spray a 9×13 cake pan with nonstick spray.
2. Mix all ingredients for cake in a stand mixer until combined scraping down the edges of the bowl a few times.
3. Pour cake mixture into the cake pan. 
4. Bake 30-40 minutes until the cake is set and a toothpick inserted in the center comes out clean.
5. Immediately use a large icing tip or wooden spoon to make holes.
6. Microwave the hot fudge in 30 second intervals until it is warm and liquid enough to pour.  Use a spoon to fill each hole with hot fudge.
7. Let the cake cool completely. 
8. Whip all ingredients for the buttercream in a stand mixer starting on medium and gradually increasing the speed.  Adjust amount of milk as needed to reach the desired consistency. 
9. Spread the frosting over the cake.
10. Enjoy!