2 lb. yellow squash (about 8 med.)
2 eggs
1 c. butter, melted
1 c. sugar
3 c. flour
1 tbsp. + 2 tsp. baking powder
1 tsp. salt

Wash squash; trim off ends; slice into 1 inch slices. Cook in boiling water until tender. Drain well and mash. Measure enough squash to equal 2 cups. Combine squash, eggs and butter; stir well and set aside.