Easy Harvest Chocolate Cake

• 2 (15 ounce) packages nut quick bread mix
• 1 12 cups sugar
• 12 cup hershey's cocoa
• 1 teaspoon ground cinnamon
• 1 12 cups vegetable oil
• 6 eggs
• 3 cups shredded zucchini
• 5 13 cups powdered sugar
• 12 cup hershey's cocoa
• 34 cup butter, softened
• 12 cup milk
• 2 teaspoons vanilla

1. CAKE:.
2. Heat oven to 350F
3. Grease and flour three 8-inch round baking pans.
4. Stir together bread mix, sugar, cocoa, cinnamon, oil and eggs in large bowl until well blended.
5. Stir in zucchini; pour evenly into prepared pans.
6. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
7. Cool 10 minutes; remove from pans to wire rack.
8. Cool completely.
9. Frost with Chocolate Buttercream Frosting, if desired.
10. CHOCOLATE-BUTTERCREAM-FROSTING:
11. Stir together 5 1/3 cups powdered sugar and 1/2 cup Hershey's Cocoa in large bowl.
12. Beat 3/4 cup softened butter and 1 cup sugar-cocoa mixture in another large bowl.
13. Add remaining sugar-cocoa mixture, 1/2 cup milk and 2 teaspoons vanilla extract; beat to spreading consistency.
14. Enjoy!

bread mix, sugar, cocoa, ground cinnamon, vegetable oil, eggs, zucchini, powdered sugar, cocoa, butter, milk, vanilla

Taken from www.food.com/recipe/easy-harvest-chocolate-cake-268370 (may not work)