Chocolate Squash Cake
Incorporating squash into a chocolate cake adds flavor plus fiber, vitamin K, phosphorus, and folate.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 slice, 1/12 of recipe
226
Calories
3g
Protein
26g
Carbs
13g
Fat
1g
Fiber
13g
Sugar
289mg
Sodium
Saturated Fat 3 g · Cholesterol 51 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
1/2 cup · or cooking oil of choice
cake mix, dark chocolate
1 package
ground cinnamon
1 teaspoon
eggs
3
water
1 1/4 cups
squash, shredded or finely chopped
1 cup
chopped walnuts
1/4 cup, optional
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube or bundt pan.
- 3
In a large bowl, combine cake mix and cinnamon.
- 4
Add eggs, water, and oil. Blend until combined, then beat with an electric mixer for 2 minutes on medium speed.
- 5
Fold in squash. Add nuts if you like.
- 6
Pour into prepared pan. Bake for 50 minutes to 1 hour, until cake springs back when lightly touched.
Notes
- •Use a greased 9x13 inch pan. Bake for 45 minutes.
- •To lighten cake, try 6 egg whites in place of whole egg.
- •Replace 1/2 cup oil with 1/2 cup applesauce.
Source: USDA MyPlate Kitchen · Adapted from: Aunt Barbara's Chocolate Squash Cake, Farm Fresh Summertime Recipes Connecticut Food Policy Council
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