Chocolate Summer Squash Cake

• ½ cup vegetable oil
• 1 ½ cups sugar
• 2 tsp vanilla
• 2 cups flour
• ½ cups unsweetened cocoa power
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 cups firmly packed yellow squash
• ¼ cup butter
• 2 cups powdered sugar
• 6 tbsp unsweetened cocoa powder
• ¼ cup milk
• ½ tsp vanilla extract

Get Ingredients

Preheat oven to 350° F. Spray a 9×13 inch cake pan. In a large bowl, mix together oil sugar and two tsp vanilla with an electric mixer until well blended. In another bowl combine flour, baking soda and salt. Add the dry ingredients to the oil and sugar mixture. Fold in yellow squash. Your batter should be thick but pourable with help of spatula. If batter is dry and crumbly try adding a little milk a tbsp at a time until batter comes together. Pour batter into prepared cake pan and bake for 25 to 30 minutes or until a toothpick inserted into center of cake comes out clean. Let cake cool completely.

To make the frosting, cream the butter in a mixing bowl. Gradually add the powdered sugar, cocoa, milk, and vanilla. Beat until it all comes together and is a spreadable consistency.

Spread the frosting over the cool cake.

Member Submitted Recipe Thanks Melissa!