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

Combine sugar and oil. Add eggs, one at a time, beating well. Combine dry ingredients; gradually add to egg mixture alternately with milk. Stir in zucchini and vanilla. Pour into a greased 15x10x1 inch baking pan. Bake at 375 degrees for 25 minutes.

While cake is baking, combine frosting ingredients. Mix until smooth. Spread frosting over cake while hot.

FROSTING:

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