Pirate's Rum Cake

Cake

1 large or 2 medium zucchini; peeled, seeded and grated

2½ cups all-purpose flour

½ cup Hershey's Special Dark cocoa power (see hint)

2½ teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

½ teaspoon ground allspice

1 cup miniature chocolate chips

1 cup dark brown sugar, packed

1 cup granulated sugar

1 cup vegetable oil

3 large eggs

˜ cup dark rum

Glaze

1 cup powdered sugar

2 tablespoon sour cream (regular or light variety)

1 tablespoon dark rum

For the cake: Heat oven to 350 degrees. Lightly grease and flour heavy-duty bundt baking. If pan is nonstick, still very lightly grease it or use nonstick baking spray.

Measure grated zucchini to equal 2 cups, lightly packed. Set aside in colander to drain.

In medium bowl, whisk flour, cocoa power, baking power and soda, salt, allspice and chocolate chips. Set aside.

In large mixing bowl, whisk together dark brown and granulated sugars. Add vegetable oil and eggs. Beat on low speed until combined, scraping bowl well. Increase speed to medium high and beat 1½ minutes until smooth.

Add ˜ cup dark rum and drained zucchini. Mix on low speed until combined. Add dry ingredients and mix on low 30 seconds. Scrape bowl well. Beat 1½ minutes until smooth and combined.

Pour batter into pan. Smooth top to evenly distribute and bake 50-55 minutes until tester inserted near center comes out clean and top gently springs back when touched. When using tester, insert at several places as chocolate chips will cause tester to read undone. Cool cake 25-30 minutes in the pan before inverting onto rack or platter.

For the glaze: In small bowl, stir together powdered sugar, sour cream and rum until smooth. Set aside until cake completely cools, about 1 hour. Drizzle glaze on cooled cake. Keeps fresh, stored covered at room temperature for two to three days. Refrigerated and covered, cake keeps 1 week.

Serves 18.

Baker's hint: Substituting regular cocoa for the special dark variety will result in a less chocolate flavored and colored cake.

Nutrition values per serving: 364 calories, 17 g fat (4 g saturated), 4 g protein, 51 g carbohydrates, 1 g fiber, 37 mg cholesterol, 315 mg sodium.