Very Chocolaty Zucchini Cake

southern chef in louisiana's Note:

So good that people will think you are a real pastry chef with this one.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 16

• 1 (18 ounce) box devil's food cake mix
• 3 eggs (or as called for by your cake mix)
• 1⁄3; cup oil (or as called for by your cake mix)
• ½ cup buttermilk
• 2 ounces bittersweet chocolate , melted
• 3 zucchini , shredded
• ½ raisins
• ½ cup chopped pecans
• 1 teaspoon vanilla
• ½ cup chocolate chips
• 1 (3 ½ ounce) box instant chocolate pudding mix
• 1 (3 ½ ounce) box instant vanilla pudding
• 2 cups milk , divided
• 2 cups frozen whipped topping , thawed and divided
• 1 pint strawberry , divided

Directions:

1. Heat oven to 350°F
2. Prepare the cake according to the directions, omitting the water and using buttermilk in its place.
3. Add melted chocolate.
4. Fold in the next 5 ingredients.
5. Pour into 3 greased 8-inch round cake pans.
6. Bake for 30 minutes; cool.
7. Prepare the chocolate pudding using 1 cup of milk and fold in 1 cup of whipped topping.
8. Fill pastry bag and repeat with vanilla pudding using the other milk and 1 cup of Cool Whip.
9. Put this in another pastry bag.
10. Slice the strawberries leaving 8 whole for garnish.
11. Pipe half the chocolate pudding on first cake.
12. Layer that with half of the sliced strawberries.
13. Then pipe on half of the vanilla pudding.
14. Repeat the layers.
15. On top layer put 7 large dollops of chocolate pudding around the edge of cake top, and then top the chocolate dollops with small dollops of vanilla pudding.
16. Set the 7 whole strawberries on the top of the pudding dollops.
17. Slice the last strawberry in to 1/8 inch slices and arrange like a fan in the center of cake.