Ingredients
Units
Scale
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 firmly packed cups shredded yellow squash
- 1/4 cup butter
- 2 cups powdered sugar
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350° F.
- Spray a 9 x 13-inch cake pan.
- Mix the oil, sugar, and 2 teaspoons vanilla with an electric mixer, in a large bowl, until well blended.
- In another bowl, combine the flour, 1/2 cup cocoa powder, baking soda, and salt. Add the dry ingredients to the oil and sugar mixture.
- Fold in the shredded yellow squash. Your batter should be thick, but pourable with the help of a spatula. If your batter is dry, add a tablespoon of milk at a time until your batter comes together.
- Pour batter into the prepared cake pan and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely.
- To make the frosting, cream the butter in a mixing bowl. Gradually add the powdered sugar, cocoa powder, milk, and vanilla extract. Beat until it all comes together and is a spreadable consistency. Spread the frosting over the cooled cake.