4 eggs
3/4 c. oil
1 3/4 c. sugar
1/4 c. molasses
1 1/2 c. cooked squash
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. each salt, ginger, cloves, nutmeg

In 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 or two 9-inch square pans.

Bake at 350 degrees for 35 minutes or until edges pull away from sides of pan and center springs back when touched lightly. When cool frost with orange icing.

ORANGE-CREAM CHEESE ICING:

Beat 3 ounces cream cheese until fluffy with 2 tablespoons soft butter. Add 1 teaspoon each orange juice, grated orange peel and milk. Add 2 cups confectioners' sugar, beating until smooth.