Chocolate Squash Cake

Adding nutrient-dense squash to this chocolate treat boosts fiber, vitamins, and moisture while keeping the cake incredibly rich and delicious.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (12 servings), not per serving.

• 1/2 cup vegetable oil · 928 kcal in the whole recipe
• 1 package dark chocolate cake mix · 1367 kcal in the whole recipe
• 1 teaspoon ground cinnamon · 7 kcal in the whole recipe
• 3 eggs · 197 kcal in the whole recipe
• 1 1/4 cups water
• 1 cup squash, shredded or finely chopped · 33 kcal in the whole recipe
• 1/4 cup chopped walnuts (optional) · 180 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube or bundt pan.

   

2. In a large bowl, whisk together the chocolate cake mix and ground cinnamon.

   

3. Add the eggs, water, and vegetable oil to the bowl. Beat with an electric mixer on medium speed for about 2 minutes until smooth.

   

4. Gently fold in the shredded squash and chopped walnuts using a spatula until evenly distributed.

   

5. Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until the cake springs back when lightly touched.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.