Summer Squash Chocolate Cake

• 12 cup vegetable oil
• 1 34 cups Splenda granular
• 6 tablespoons egg whites
• 12 cup butter (melted)
• 12 cup buttermilk or 12 cup sour milk
• 1 teaspoon vanilla
• 14 cup cocoa
• 2 12 cups flour
• 1 teaspoon baking soda
• 2 cups summer squash, grated
• 34 cup chocolate chips

1. Mix first three ingredients.
2. Add butter.
3. 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.
4. Mix all the rest of ingredients, excluding the chocolate chips, with electric mixer.
5. Beat well.
6. By hand, mix chocolate chips.
7. Pour into two, well greased, nine inch round pans and bake at 350 for about twenty minutes to half an hour.
8. Check it with a toothpick test around 20 minutes.
9. Pay close attention, because this is where it's likely to go wrong if anywhere.
10. Turn out and let cool.
11. I always use a chocolate buttercream frosting and do a double layered deal.
12. It tends to also be better after it's cooled some and the frosting has had time to harden.
13. Enjoy!

vegetable oil, splenda, egg whites, butter, buttermilk, vanilla, cocoa, flour, baking soda, summer squash, chocolate chips

Taken from www.food.com/recipe/summer-squash-chocolate-cake-394599 (may not work)