3 large eggs, beaten
1 cup oil
2 cups sugar
2 cups zucchini, grated
2 Tbsp vanilla
2-1/2 cups flour
1 tsp salt
1-1/2 tsp baking soda
2-1/2 tsp baking powder
1/2 cup cocoa
(1) Preheat oven to 350°
(2) Grease & flour 2 9-inch cake pans
(3) Mix wet and dry ingredients separately; then combine
(4) Bake 30 minutes (watch it so it doesn't bake too long)
1-1/2 cups semisweet chocolate chips
1 stick butter (unsalted if available)
at room temperature
2/3 cup milk
1 tsp vanilla
1 cup confectioner's sugar
(1) Combine chocolate and butter in heavy saucepan; melt over very low heat
(2) Remove pan from heat, stir in milk and vanilla; put in mixing bowl
(3) Add sugar gradually, beating with mixer or cuisanart (it will be runny)
(4) Refrigerate icing for an hour, stirring every 15 minutes
(5) Frost the cake with icing and serve with ice cream and blackberries.