Zucchini Cake

Cream together:
1/2 c. butter
1/2 c. vegetable oil
1 3/4 c. sugar

Beat in:
2 eggs
1 tsp. vanilla
1/2 c. sour milk (1/2 c. milk with 1 1/2 tsp. lemon juice)

Sift together and add to creamed mixture:
2 1/2 c. flour
4 tbsp. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves

Stir in:
2 c. grated zucchini
3/4 c. chopped nuts (optional)

Pour into 9 x 13 pan. (Do not grease) Sprinkle on 1 c. chocolate chips. Bake at 325F for 40-45 minutes. Cool. Serve with dollop of Cool Whip.