| | Directions | | Combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in eggs, squash and oil; mix well. Spread into a greased jelly roll pan. Bake at 350° for 25-30 minutes. Cool. Mix together cream cheese, powdered sugar, vanilla and butter. Add milk, stir until smooth. Frost cooled cake. |
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| Ingredients | | - |  | 2 cups flour |
| - | | 2 teaspoons baking powder |
| - | | 1/2 teaspoon cinnamon |
| - | | 4 eggs, beaten |
| - | | 1 cup oil |
| - | | 2 cups sugar |
| - | | 1 teaspoon baking soda |
| - | | 1/8 teaspoon salt |
| - | | 2 cups squash |
| - | | FROSTING: |
| - | | 8 ounces cream cheese, softened |
| - | | 2 cups powdered sugar |
| - | | 6 tablespoons butter, softened |
| - | | 1 teaspoon vanilla |
| - | | 1 tablespoon milk |
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