2 c. sugar
3 eggs
1 c. vegetable oil
2 1/2 c. all-purpose flour
1/4 c. baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder
1/2 c.milk
2 c. shredded zucchini
1 tbsp. vanilla

In large bowl combine sugar and oil. Add eggs one at a time, beating well after each addition. Combine flour, cocoa, soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract.

Pour into a greased 15 x 10 x 1 inch baking pan. Bake at 375 degrees for 25 minutes or until cake tests done. While cake is baking combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack. Serves 20.

FROSTING:

1/2 c. butter
1/4 c. cocoa
6 tbsp. evaporated milk
1 lb. (4 c.) confectioners' sugar
1 tbsp. vanilla

Combine all ingredients.