This easy chocolate zucchini cake starts with two packages of nut quick bread mix, and is topped with a delicious chocolate buttercream frosting.

Easy Harvest Chocolate Cake

2 (about 15-ounces each) packages nut quick bread mix
1 1/2 cups granulated sugar
1/2 cup HERSHEY'S Cocoa
1 teaspoon ground cinnamon
1 1/2 cups vegetable oil
6 large eggs
3 cups shredded zucchini

Chocolate Buttercream Frosting (recipe follows)

1. Heat oven to 350°F (175°C). 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.
4. Frost with Chocolate Buttercream Frosting.

Makes 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 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.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.