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Chocolate Zucchini Cake

4 eggs
2 1/4 cups sugar
2 teaspoons vanilla extract
3/4 cup butter, softened
3 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
3 cups coarsely shredded unpeeled

1 cup chopped walnuts

1 cup butter, softened
2 pounds confectioners' sugar
1/2 cup baking cocoa
1 tabhlespoon vanilla extract
1/2 cup milk

In a 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, soda and salt,
and add alternately with buttermilk. Beat until smooth. Fold in
zucvhini and nuts. Divide batter into four greased and floured 8
or 9-in. round pans. Bake at 350 for 25 to 30 minutes or until top
springs back when gently pressed. Cool in pans 10 minutes; remove
to wire wracks and cool completely. For frosting, beat all ingredients
in a large bowl until creamy. Frost between layers and on sides
and top of cake. Yield: 20 servings


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