Zucchini Fudge Cake

I found this recipe right after J.D. and I got married. It's delicious and moist and above all chocolaty. You can used a prepared chocolate fudge frosting (which is what I usually do) but I think the frosting from the Hershey's cake on here would be wonderful too. What a great way to sneak vegetables into your day!

1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
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 shredded zucchini
3-1/2 cups prepared chocolate frosting

In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes (I had to bake it about 42 minutes--I don't know why) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake. Yield: 12-14 servings.