Zucchini Fudge Cake

This recipe compliments of my Aunt Gerri.   I've made this before but remembered it this week as I was trying to use up a few things...frozen zucchini and organic shortening from a friend and cocoa from another friend.  Please note this yields 2 cakes.

Zucchini Fudge Cake
4 eggs
2 1/4 Cups sugar  - I use a bit less
2 t. vanilla
¾ c. margarine, softened - I usually use butter but substituted some Spectrum shortening this week
3 c. flour
½ c. unsweetened cocoa
2 t. baking powder
1 t. baking soda
1 cup buttermilk - I used a cup of regular milk with 1-2 T. vinegar added
3 c. shredded unpeeled zucchini - I used 4 C. this week with good results

Frosting
1 c. margarine softened - I used butter
2 pounds confectioners’ sugar
½ c. unsweetened cocoa
1 T. vanilla
½ c. milk

In a large bowl, beat eggs until fluffy. Add sugar gradually; beating until mixture is thick and lemon colored. Beat in vanilla and margarine. Combine flour, cocoa, baking powder, and soda. Stir ½ of dry ingredients into egg mixture. Add buttermilk; mix. Add remaining flour mixture, beat until smooth. Fold in zucchini. Divide batter into 2, 9x13 greased and floured pans. Bake at 350˚ for 20-25 minutes or until top springs back when gently pressed. Cool completely. Mix frosting by combining all ingredients in a large bowl beat until creamy. Frost cakes.

Enjoy!