Chocolate Squash Cake
Source: Adapted from: Aunt Barbara's Chocolate Squash Cake, Farm Fresh Summertime Recipes Connecticut Food Policy Council
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-11-16.
Incorporating squash into a chocolate cake adds flavor plus fiber, vitamin K, phosphorus, and folate.
- Makes
- 12 Servings
Ingredients
- 1/2 cup vegetable oil (or cooking oil of choice)
- 1 package cake mix, dark chocolate
- 1 teaspoon ground cinnamon
- 3 eggs
- 1 1/4 cups water
- 1 cup squash, shredded or finely chopped
- chopped walnuts (1/4 cup, optional)
Directions
- Wash hands with soap and water.
- Preheat oven to 350 degrees F. Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, combine cake mix and cinnamon.
- Add eggs, water, and oil. Blend until combined, then beat with an electric mixer for 2 minutes on medium speed.
- Fold in squash. Add nuts if you like.
- Pour into prepared pan. Bake for 50 minutes to 1 hour, until cake springs back when lightly touched.
Notes
Other Ideas: 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. Learn more about: Summer Squash
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