From the Pantry Butler kitchen

Chocolate Squash Cake

12 servings

Chocolate Squash Cake

Incorporating squash into a chocolate cake adds flavor plus fiber, vitamin K, phosphorus, and folate. USDA MyPlate Kitchen — Adapted from: Aunt Barbara's Chocolate Squash Cake, Farm Fresh Summertime Recipes — Connecticut Food Policy Council (public domain), via myplate.food

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

Method

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F.
  3. Grease and flour a 10-inch tube or bundt pan.
  4. In a large bowl, combine cake mix and cinnamon.
  5. Add eggs, water, and oil.
  6. Blend until combined, then beat with an electric mixer for 2 minutes on medium speed.
  7. Fold in squash.
  8. Add nuts if you like.
  9. Pour into prepared pan.
  10. Bake for 50 minutes to 1 hour, until cake springs back when lightly touched.

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