Serves: 5
Total Calories: 1,258
Grate squash (or cook and strain). Beat sugar and oil. Add squash. Add eggs, one at a time, beating after each. Add vanilla. Sift together the dry ingredients. Add sifted flour; mix and beat well. Add nuts. Pour into greased and floured 9x13-inch pan.
Topping:
Crumble together. Sprinkle on top and bake at least one hour in 350° oven. Check before removing to see if completely done in center.
This Squash Cake recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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