Ingredients:
- 2 packages (about 15 oz. each) nut quick bread mix
- 1-1/2 cups sugar
- 1/2 cup HERSHEY'S Cocoa
- 1 teaspoon ground cinnamon
- 1-1/2 cups vegetable oil
- 6 eggs
- 3 cups shredded zucchini
- CHOCOLATE BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350° F. Grease and flour three 8-inch round baking pans.
2.Stir together bread mix, sugar, cocoa, cinnamon, oil and eggs in large bowl until well blended. Stir in zucchini; pour evenly into prepared pans.
3. Bake 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. Frost with CHOCOLATE BUTTERCREAM FROSTING. 12 servings.
CHOCOLATE BUTTERCREAM FROSTING: Stir together 5-1/3 cups powdered sugar and 1/2 cup HERSHEY'S Cocoa in large bowl. Beat 3/4 cup (1-1/2 sticks) softened butter and 1 cup sugar-cocoa mixture in another large bowl. Add remaining sugar-cocoa mixture, 1/2 cup milk and 2 teaspoons vanilla extract; beat to spreading consistency.
