Chololate Zucchini Cake

2 cubes (1 c.) butter (unsalted) softened
1/2 c. vegetable oil
1 3/4 c. granulated sugar
2 large eggs
1/2 c. buttermilk
2 t. vanilla
1/4 c. plus 2 T. unsweetened cocoa powder
2 1/2 c. flour
1 t. baking soda
1/2 t. ground cloves
1/2 t. cinnamon
1/2 t. salt
2 c. grated zucchini (patted dry with paper towels)
1 c. semi sweet chocolate chips
3/4 c. nuts
1 (8 oz.) pkg cream cheese (3 3/4 cups)
1 1lb powdered sugar

In bowl cream together 1 stick of butter, oil and sugar, beat in eggs, 1 at a time, beating well after each addition, beat in buttermilk and 1 t. of the vanilla. Stir in 1/4 c. of cocoa powder, the flour, baking soda, cloves, cinnamon and salt until the mixture is just combined and fold in the zucchini, chocolate chips and walnuts.

Pour batter into 2 well butter 9 inch round cake pans and bake at 350 degrees for 25-30 min. or until tester comes out clean. Let the cake cool in the pans for 10 minutes, turn them out into rack and cool completely.

In a bowl with an electric mixer beat together 1 stick of butter, cream cheese, powdered sugar, and 1 t. of vanilla and the remaining 2 T. of cocoa powder until the mixture is smooth. Invert on of the cake layers onto a plate, spread on third of the frosting on the top and top it with the second layer. Spread remaining frosting onto he top and sides of the cake.