Chocolate Zucchini Cake - cooking recipe

Ingredients

4 eggs
2 1/4 cups sugar
2 teaspoons vanilla extract
3/4 cup butter, softened
3 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
3 cups zucchini, coarsely shredded and unpeeled
1 cup walnuts, chopped
FROSTING
1 cup butter, softened
2 lbs confectioners' sugar
1/2 cup baking cocoa
1 tablespoon vanilla extract
1/2 cup milk

Preparation

In a large bowl, beat eggs until fluffy.
Add sugar gradually, beating until mixture is thick and lemon-colored.
Beat in vanilla and butter.
Combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk.
Beat until smooth.
Fold in zucchini and walnuts.
Divide batter into four greased and floured 8 or 9-in. round pans.
Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top springs back when gently pressed.
Cool in pans 10 minutes; remove to wire wracks and cool completely.
For frosting, beat all ingredients in a large bowl until creamy.
Frost between layers and on sides and top of cake.