Summer Squash Chocolate Cake

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup vegetable oil
• 1 3/4 cups splenda granular
• 6 tablespoons egg whites
• 1/2 cup butter (melted)
• 1/2 cup buttermilk or 1/2 cup sour milk
• 1 teaspoon vanilla
• 1/4 cup cocoa
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 2 cups summer squash, grated
• 3/4 cup chocolate chips

Recipe

• 1 mix first three ingredients.
• 2 add butter. i don't know why, but the splenda will coagulate and the batter will be good for nothing if the butter is mixed in before the others.
• 3 mix all the rest of ingredients, excluding the chocolate chips, with electric mixer. beat well.
• 4 by hand, mix chocolate chips.
• 5 pour into two, well greased, nine inch round pans and bake at 350 for about twenty minutes to half an hour. check it with a toothpick test around 20 minutes. pay close attention, because this is where it's likely to go wrong if anywhere.
• 6 turn out and let cool.
• 7 i always use a chocolate buttercream frosting and do a double layered deal. it tends to also be better after it's cooled some and the frosting has had time to harden.
• 8 enjoy!