Zuchini Fudge Cake

Cake:
 4 eggs
2 ¼ cup sugar
2 teaspoon vanilla
¾ cup butter, softened
3 cups flour
½ cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup buttermilk
3 cups coarsely-shredded unpeeled zucchini
1 cup chopped walnuts

Chocolate frosting:
1 cup butter, softened
2 lbs. confectioner’s sugar
½ cup unsweetened cocoa
1 Tablespoon vanilla
½ cup milk

In large bowl, beat eggs until fluffy.  Add sugar gradually, beating until mixture is thick and lemon colored.  Beat in vanilla and butter.  Combine flour, cocoa, baking powder, baking soda and salt; stir in half of dry ingredients into egg mixture.  Add buttermilk; mix.  Add remaining flour mixture; beat until smooth.  Fold in zucchini and nuts.  Divide batter into 4 (8 to 9 inch) round greased and floured pans.  Bake at 350 degrees for 25 to 30 minutes or until top springs back when gently pressed.  Cool in pans 10 minutes, remove to wire racks and cool completely.  Mix frosting by combining all ingredients in large bowl; beat until creamy.  Frost each cake and layer one on top of another, complete by frosting the top and sides of the cake.

This cake could also be baked in a jelly-roll pan.