Chocolate Zucchini Cake with Chocolate Buttercream Frosting
(Bonnie Spencer - cake; Anna Stranz - frosting)

Note:  Bake this cake in a bundt cake pan, rounds, rectangular pan, or as 24 cupcakes.  Very moist and delicious!!!  You will be having seconds and thirds, I'm sure.

Cake:
2 cups white granulated sugar
1 cup vegetable oil
3 large eggs
2 1/2 cups white flour, sifted
1/4 cup cocoa
1 teaspoon baking soda
1/3 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
2 cups shredded zucchini

In a large mixing bowl, combine the sugar, vegetable oil, and eggs.  Mix in flour, cocoa, baking soda, baking powder, salt, milk, and vanilla.  Stir in zucchini.  Bake in greased and floured cake pan(s) in 375 degree oven for 35 minutes or until a toothpick inserted comes out clean.  Cupcakes will be done sooner.

Chocolate Buttercream Frosting
 1/4 cup butter, softened
2 tablespoons CriscoŽ
1/3 cup cocoa
2 cups confectioners sugar
1/6 cup milk
1 tablespoon vanilla extract

In a mixing bowl, cream together butter and CriscoŽ.  Mix in cocoa, confectioners sugar, milk, and vanilla until smooth.  Frost cake.