Chocolate Zucchini Sheet Cake

• 2 cups sugar
• 1 cup vegetable oil
• 3 eggs
• 2 1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 cups shredded zucchini
• 1 tablespoon vanilla extract
• FROSTING
• 1/2 cup butter or 1/2 cup margarine
• 1/4 cup baking cocoa
• 6 tablespoons evaporated milk
• 1 lb confectioners' sugar
• 1 tablespoon vanilla extract

1. In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking 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-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F 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.

sugar, vegetable oil, eggs, flour, baking cocoa, baking soda, baking powder, salt, milk, zucchini, vanilla, frosting, butter, baking cocoa, milk, sugar, vanilla

Taken from www.food.com/recipe/chocolate-zucchini-sheet-cake-320653 (may not work)