Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cake:. heat oven to 350°f grease and flour three 8-inch round baking pans. stir together bread mix, sugar, cocoa, cinnamon, oil and eggs in large bowl until well blended. stir in zucchini; pour evenly into prepared pans. 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. frost with chocolate buttercream frosting, if desired. 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. enjoy!

Target recipe: bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa. remove from heat and add flour, sugar, 1/2 cup milk and vinegar. mix well. then add: eggs, baking soda and 1 teaspoon vanilla. mix well until lumps are gone. pour into greased 9 x 13 inch pan. bake at 400 degrees f (205 degrees c) for 20 minutes or until toothpick comes out clean. to make fudge frosting: combine in saucepan , 6 tablespoon butter or margarine, 4 tablespoons milk and cocoa. bring to rolling boil. remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla. beat until smooth. spread on cooled cake.