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Easy Nutty Cocoa Cake

Cake:

2 (about 15-ounces each) packages nut quick bread mix
1 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1 1/2 cups vegetable oil
6 large eggs
3 cups shredded zucchini

Cocoa Buttercream Frosting:

5 1/3 cups powdered sugar

1/2 cup unsweetened cocoa powder

3/4 cup butter, softened

1/2 cup milk

2 teaspoons vanilla extract.

1. Heat oven to 350°F (175°C). Grease and flour three 8-inch round baking pans.
2. For Cake: In a large bowl, stir together bread mix, sugar, cocoa, cinnamon, oil and eggs in large bowl until well mixed. Stir in zucchini and pour evenly into prepared pans.
3. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
4. For Cocoa Buttercream Frosting: In a large bowl, combine powdered sugar, cocoa, softened butter, milk and vanilla; beat to spreading consistency.
5. Fill and frost sides and top of cake.

Makes 12 to 16 servings.