Menu 7

Homemade Sourdough English Muffins are my children's favorite breakfast. (You can find the recipe on the rightside of my blog under Sourdough.) It takes a bit of planning to serve them first thing in the morning, but it is well worth the effort when you see your families reaction to them.





Breakfast

• Sourdough English Muffins
• Scrambled Eggs
• Juice
  

Lunch

• Bar-B-Que Beef Sandwich
• Carrot Salad

Dinner

• Creamy Chicken
• Rice
• Canned Vegetable
• Whole Wheat Chocolate Zucchini Sheet Cake

We usually do not have a dessert in the middle of the week, but my husband needed refreshments this evening. This sheet cake is so moist and delicious that no one would ever suspect that it is made of whole wheat and zucchini. Imagine a cake that is somewhat good for you.

WHOLE WHEAT CHOCOLATE ZUCCHINI SHEET CAKE

• 1 Cup butter
• 1 Cup water
• 1/4 Cup unsweetened cocoa
• 2 Cups sugar
• 2 Cups white whole wheat flour
• 1 Teaspoon baking soda
• 1/8 Teaspoon salt
• 1 1/2 Cups sour cream
• 2 Eggs
• 1 Teaspoons vanilla
• 1 Cup Shredded zucchini

Frosting

• 1/4 Cocoa
• 1/2 Cup butter
• 1/3 Cup milk
• 4-1/2 Cups powdered sugar
• 1/2 Teaspoon vanilla
• 1/2 Cup nuts, chopped (optional)
  

In a large bowl, combine sifted flour, baking soda and salt. In a medium saucepan, combine cocoa, water and butter, bring to a boil. Beat chocolate mixture into sugar. Add dry ingredients and beat 1 minute at medium speed. Stir in sour cream. Add eggs one at a time and beat well. Add vanilla and mix an additional 2 minutes on low speed. Stir in zucchini. Pour into greased and lightly floured 15 x 10 x 1 inch pan. Bake in a preheated 350 degree oven for 20 to 22 minutes or until a wooden pick inserted in the center comes out clean. Frost the cake while still warm. To make the icing, bring the cocoa, butter and milk to a boil. Remove from heat and beat in sugar. Frost cake and sprinkle with chopped nuts. Let cake cook completely before serving.