Mexican Chocolate Zucchini Cake With Cream Cheese Glaze

• 1 3/4 cups sugar
• 1/2 cup canola oil
• 1/4 cup butter softened
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all purpose flour sifted
• 3 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 cups shredded zucchini finely
• 3 5/16 ounces mexican chocolate tablet, recommend Nestle-Abuelita, shredded into a powder
• 1/2 cup chopped pecans
• 1/4 cup unsalted butter softened
• 4 ounces cream cheese softened
• 1 teaspoon pure vanilla extract
• 2 cups confectioner's sugar
• 1/2 cup milk

1. Preheat oven 325 degrees. Grease and flour a 10-inch bundt pan.
2. Using a KitchenAid(R) Stand Mixer, beat sugar, oil, and butter until well blended. Gradually beat in buttermilk, eggs, and vanilla.
3. In another bowl, whisk sifted flour, cocoa, baking soda, cinnamon, and cloves. Gradually combine slowly into sugar mixture.
4. Stir in zucchini, Mexican chocolate, and pecans.
5. Transfer to a greased pan and bake for 55 to 60 minutes or until a toothpick inserted in center comes out clean. Let cake cool for 10 minutes before removing from pan to a wire rack to cool.

sugar, canola oil, butter, buttermilk, eggs, vanilla, flour, cocoa powder, baking soda, ground cinnamon, ground cloves, zucchini, chocolate, pecans, butter, cream cheese, vanilla, sugar, milk

Taken from www.yummly.com/recipe/Mexican-Chocolate-Zucchini-Cake-with-Cream-Cheese-Glaze-2098979 (may not work)