Crooked Neck Squash Cake

I have a Bunch of them!

Crooked Neck Squash.

All yellow and warty, full of seeds and growing like

weeds.  I still have babies popping out all over,

although the plants are looking on the downhill side this week.

We have stuffed them, pickled them and grilled them,

now I baked them

and they were good!

I found this yellow squash cake recipe on line.

This is way too sugary for me (but I had a slice anyway).

For that reason I didn't frost it as suggested in the recipe

and I made a couple of changes so you can 

follow the recipe below or click the link

at the beginning of this paragraph to get the original 

with the frosting recipe too.

It was a big hit at home, in fact I sent a good third

of it home with my granddaughter.

Everyone at worked that tried it came back for more.

I hope you will like it too!

Crooked Neck Squash Cake Recipe

• 3 Cups sugar
• 3 Cups flour
• 1½ teaspoons cinnamon
• 1½ teaspoons baking powder
• 1½  teaspoon baking soda
• ½ teaspoon salt
• 3 cups  yellow squash (I peeled the warts and put them through the food processer so they were grated)
• 4 eggs
• 1½ cups vegetable oil
• 1 teaspoon vanilla (I omitted this- it was an accident but didn't make any difference, they all loved it without the extra vanilla

• Use a very large bowl and add the sugar, flour, cinnamon, baking powder, baking soda and salt.  Stir this up well.
• Combine the eggs, oil and squash in a medium bowl and mix.
• Add the squash mix to the dry ingredients and stir until well combined.
• Grease a 9 X 13 pan and add the mixture

          Bake this at 350 degrees F for about 45-50 minutes

         Let cake cool and cover.