Aunt Barbara's Chocolate Squash Cake

Aunt Barbara's Chocolate Squash Cake
Makes: 12 Servings
Total Cost:

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


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)


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



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.

Find tips and resources for safe food handling and proper cooking temperature guidance.