Adding squash into a chocolate cake adds flavor plus fiber, vitamin K, phosphorus, and folate.

Chocolate Squash Cake
Level: Easy|Intermediate|Advanced Prep: hours|minutes Yield: 12 servings
Total: hours|minutes Inactive: hours|minutes Serving Size: # oz|lbs|pieces

Ingredients

  • 1/2 cup vegetable oil
  • 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

  1. Wash hands with soap and water.
  2. Preheat oven to 350°F. Grease and flour a 10" 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.

Cook's Note

Adapted from: Aunt Barbara's Chocolate Squash Cake, Farm Fresh Summertime Recipes
Connecticut Food Policy Council

 

Nutrition Facts

12 servings per recipe
Serving size: ### oz
Calories 285 per serving

Contents % Daily Value
Total Fat ##g ##%
Unsaturated Fat ##g ##%
Saturated Fat ##g ##%
Trans Fat ##g ##%
Cholesterol ##mg ##%
Sodium ###mg ##%
Total Carbohydrate ##mg ##%
Dietary Fiber ##g ##%
Total Sugars ##g ##%
Incl. Added Sugars ##g ##%
Protein ##g ##%
Vitamin D ##mcg ##%
Vitamin E ##mg ##%
Calcium ##mg ##%
Iron ##mg ##%
Potassium ##mg ##%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 
Mazzullo, N. 2025, Chocolate Squash Cake, Extension | University of Nevada, Reno, Recipes

Learn more about the author(s)

Natalie Mazzullo
Natalie Mazzullo
Hans Weding
Hans Weding
 

Also of Interest: