4 Eggs
¾ c Salad oil
1-3/4 c Sugar (may be cut to 1-1/4 c)
¼ c Unsulphered molasses
1 pkg (12 oz) Frozen squash, defrosted (or 1-1/2 c mashed cooked squash)
2 c Unsifted flour
2 tsp Baking powder
1 tsp Soda
½ tsp each: salt, ginger, cloves, and nutmeg
In large mixer bowl, beat together eggs, oil, molasses, sugar, and squash. Sift remaining ingredients together and add to squash mixture. Beat until well blended. Pour batter into greased and floured jelly roll pan (10 x 15 x 1”) or two 9” square pans. Bake at 350˚ for 35 minutes or until edges pull away from sides of pan and center springs back when lightly touched.
Who said dessert can’t be nutritious?