Chayote Chocolate Cake with Rose Geranium Leaves
1/2 cup unsalted margarine
1/2 cup canola oil
1 3/4 cups sugar
2 large eggs
2 teaspoons vanilla
1 cup sour milk or buttermilk
2 cups finely grated chayote (pear-shaped squash) squeezed dry, or zucchini
2 1/2 cups all-purpose or cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup cocoa
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 cup chopped nuts of your choice
1/2 cup chocolate chips or morsels for topping (can substitute 3 tablespoons Ghirardelli's cocoa)
8 to 10 young tender rose geranium leaves
Line a 9-by-12-inch pan with aluminum foil and either spray with Pam or grease with margarine.
Chop the rose geranium leaves after removing the tough mid-ribs. Sprinkle the finely minced leaves evenly on bottom of pan.
Sift the flour, baking powder and baking soda together, then add cocoa and spices. Mix thoroughly the margarine, canola oil and sugar. Add the eggs and vanilla and beat well. It's easier to use the electric mixer. Mix in the grated squeezed chayote. Alternately beat in the flour mixture and sour milk or buttermilk.
Spread the batter evenly over the minced geranium leaves. Sprinkle the chopped nuts and chocolate chips or morsels evenly over the top of the batter. Bake at 350-degree oven for 30 to 40 minutes. Test for doneness after half hour.