Chocolate Zucchini Cake

Chefs Wendy & Serge Albert
Tempo Restaurant

Yields 2-3 layer cakes

INGREDIENTS
6 cups grated zucchini
4 cups sugar
3 cups lite vegetable oil
8 eggs
4 cups all-purpose flour
2 heaping tsp baking soda
2 tsp vanilla
2 cups sifted cocoa
1 cup pecans (optional)

METHOD
Preheat over to 325 degrees.  Butter and flour three 9' round cake pans.  Whip sugar and oil in mixer at high speed until blended.  Add 1 egg at a time, beating until light and fluffy.  Add zucchini, flour, baking soda and cocoa.  Mix on low until blended.  Add vanilla and nuts.  Bake for 1 hour.  Completely cool the cakes.  Slice each layer in half so you have six layers.  Each cake will consist of three layers.  Frost with Chocolate Cream Cheese Frosting and assemble.

Chocolate Cream Cheese Frosting
Combine and blend until creamy:
1/2 lb butter
1/2 lb cream cheese
1 & 1/2 lbs powdered sugar
1 tsp vanilla
1 cup sifted cocoa