Chocolate Squash Cake
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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)
Instructions
- 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.
Nutrition
| Calories | 285 |
|---|---|
| Protein | 4 g |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Cholesterol | 41 mg |
| Sodium | 377 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Adapted from: Aunt Barbara's Chocolate Squash Cake, Farm Fresh Summertime Recipes Connecticut Food Policy Council