Chocolate Zucchini Cake & Raspberry Frosting

Chocolate Zucchini Cake
1 pkg. (454g) Mina's Purely Divine Chocolate Cake Mix
1 cup coconut, almond or soy milk
˝ cup vegetable oil
1˝ cup unpeeled and finely grated zucchini
  Preheat oven to 375 degrees.
  Spray or oil (3) 8 inch cake pans lined with parchment paper for easy removal.
  Combine Mina's Purely Divine Chocolate Cake Mix, coconut, almond or soy  milk and vegetable oil.
  Add grated zucchini and mix well.
  Divide evenly into the 3 cake pans, smoothing the tops.
  Bake 15 minutes or until pick comes out clean.
  Cool on racks.
  3 cups confectioners sugar
  ˝ cup margarine, soft
  3 tbsp raspberry jam, seedless
  Sift confectioners sugar onto the margarine and mix well to combine.
  Add raspberry jam and mix until smooth.
  Once cakes are cooled place one layer onto the serving plate. Gently frost this layer.
  Place second layer on top and frost this one.
  End with the last layer and frost both top and sides