1 (18 ounce) package yellow cake mix
1 (3 ounce) package instant white chocolate pudding mix
1 (3 ounce) package instant vanilla pudding mix
2 ingredients:
1 cup butter
1 egg
1/4 cup white sugar
1 cup white sugar
1 medium yellow squash, halved
1 cup shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, egg and sugar until light and fluffy. Beat in the flour mixture until well blended. Beat in the vanilla pudding mix. Fold the squash into the cream mixture, then toss gently with the whipped cream. Spread thinly over the prepared pans.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely before removing from pans. Cool completely before frosting.
To make the frosting: In a medium bowl, beat the white sugar with the butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture, then beat in the yellow squash, Swiss cheese and squash. Frost the cooled cake.