Zucchini Fudge Cake

• 4 eggs
• 2 ¼ cups sugar
• 2 tsp Watkins vanilla
• ¾ cup butter, softened
• 3 cups reg. flour
• ½ cup cocoa
• 2 tsp baking powder
• 1 tsp baking soda
• ¾ tsp salt
• 1 cup buttermilk
• 3 cups coarsely shredded unpeeled zucchini
• 1 cup chopped walnuts
• 1 cup butter, softened (for frosting)
• 2 lbs powdered sugar (for frosting)
• ½ cup cocoa (for frosting)
• 1 Tbsp vanilla (for frosting)
• ½ cup milk (for frosting)

Instructions

1. In a large bowl beat eggs until fluffy.
2. Add sugar gradually, beating until mixture is thick and lemon-colored.
3. Beat in vanilla and butter.
4. Combine flour, cocoa, baking powder, soda and salt.
5. Stir ½ of dry ingredients into egg mixture.
6. Add buttermilk; mix.
7. Add remaining flour mix, zucchini and nuts.
8. Divide batter into a Bundt pan or 4 8 or 9 inch round greased and floured pans.
9. Bake Bundt cake 45 min – 1 hour, round ones 25-30 min or until top springs back when gently pressed.
10. Let cool in pans 10 minutes, remove to wire racks and cool completely.
11. Make frosting by combining butter, powdered sugar, cocoa, vanilla, and milk in a large bowl, beat until creamy.
12. Frost cake. Yield 20 large servings.