Yellow Squash Pudding - cooking recipe

Ingredients

2 1/2 cups shredded yellow squash or 2 1/2 cups white squash
1/2 cup margarine or 1/2 cup butter
1 1/2 cups granulated sugar
9 ounces yellow cake mix
2 eggs
1/2 cup cream or 1/2 cup milk
3 tablespoons lemon extract

Preparation

Blend margarine, sugar, eggs, and milk.
Add cake mix and cream (milk) gradually.
Then add shredded squash and lemon extract.
Blend well.
Grease and flour 2 round cake pans.
Bake at 350 for 30-40 minutes until lightly brown.
Serve hot with ice cream or cool and eat plain.