Chocolate Zucchini Sheet Cake

A great sweet tooth chocolate fix and a great way to hide the veggie that is good for you. (09-28-2008} The frosting calls for 6 tablespoons of evaporated milk and I was sick of wasting the rest of the can of milk. So what I did was for the 1/2 cup of milk in the cake ingredients, I subed the milk for evaporated milk and it turned out GREAT! MOIST! and Excellent!. Another great Taste of Home recipe Thanks to Charlene Gledhill

• Ready In: 45 mins
• Serves: 20

Ingredients

• 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

Directions

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.