1/2 c. butter, softened
1/4 c. vegetable oil
1 3/4 c. sugar
1/2 tsp. salt
2 eggs
1 tsp. vanilla
1/2 c. sour milk
2 1/2 c. flour
4 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. cloves
2 c. grated zucchini

Preheat oven to 325 degrees. Grease and flour 9 x 13 inch cake pan; set aside. Cream together first 7 ingredients. Add to liquid, mixing well. Add grated zucchini, mixing well. Bake 40-45 minutes or until toothpick, inserted, comes out clean. Use smooth fudge frosting recipe for frosting.

SMOOTH FUDGE FROSTING:

2 tbsp. shortening
1 1/2 c. sugar
1 tbsp. corn syrup
2 tbsp. butter
1 tsp. vanilla
2 sq. chocolate or equivalent in cocoa
7 tbsp. milk
1/8 tsp. salt

Combine all except vanilla. Cook in heavy saucepan on low heat, until it boils rapidly, boil 1 minute only. Cool before adding vanilla, then beat until smooth. Will frost two 9 inch layers or one 9 x 13 inch pan.