Zucchini Fudge Cake

1 C. Butter, softened
2 ½ C. Sugar
4 eggs
2 tsps. Vanilla
3 C. Flour
½ C. Baking cocoa
2 tsps. Baking powder
1 tsp. Baking soda
3/4 tsp. Salt
1 C. Buttermilk
3 c. shredded zucchini
3 ½ prepared chocolate frosting.

In a large mixing bowl, cream butter & sugar until light & fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, baking soda & salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini.

Pour into three greased & floured 9 in. Baking pans or 9 x 13 pan. Bake at 350 degrees for 25 - 30 minutes or until a toothpick inserted near the center comes out clean. Spread frosting between layers on completely cooled cake.

Contributed by Kathryn McCarrel