Looks delicious! If you haven't already, please post the recipe.

lizbeth - I have not but will today. I had 20 people in the garden last night for an art project and am lucky to reminder to take a picture of the cakes and get it posted before they demolished them!

Here is the recipe:

2 c. flour

3/4 c. cocoa

1 1/2 t. salt

1 1/4 t. soda

2 sticks unsalted butter, at room temperature

1 1/2 c. sugar

2 large eggs

1 t. vanilla

1 c. water

1 cup grated zucchini

WHIPPED CREAM FROSTING

1 c. whole milk

2 1/2 T. flour

2 sticks unsalted butter, at room temperature

1 c. sugar (regular granulated)

1/4 t. salt

1 t. vanilla

Preheat oven to 350. Butter and flour a 9 inch cake flour.

Whisk together the flour, cocoa powder, salt and soda in a medium bowl.

Beat together the butter and sugar with an electric mixer until pale and fluffy, about 4 minutes. Add the eggs, one at a time, beating well, then beat in the vanilla. Add half of the flour mixture, the water and then the remianing flour mixture and finally the zucchini, mixing well after each addition until just combined.

Pour the batter into the cake pan and smooth the top and then bake until a wooden pick inserted in the center comes out clean, 1 to 1 1/4 hours. Cool the cake in the pan on a rack for 1 hour.

Run a knife around the pan and invert the cake onto a plate, then invert onto a serving plate.

FROSTING: Whisk the milk and flour together in a small saucepan. Bring to a boil, whisking, then remove from heat and let cool to room temperature. Cover the surface with waxed paper to prevent a skin from forming.

Beat the butter, sugar and salt together with an electric mixer until the mixture is pale and fluffy. Beat in the milk mixture and beat until the frosting looks like whipped cream, at least 4 minutes. Beat in the vanilla.

Spread the frosting thickly over the cocoa-zucchini cake. You can dust with additional cocoa powder before serving.

Yes, that's what I used -- a regular 9 inch cake pan and it does fill it to the top.

Thanks, Martha. The cake looks good, but what really draws me in is that frosting. It's very similar to a recipe that I had for frosting for a red velvet cake, I just love that particular type of frosting.

Annie