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)
Steps
Wash hands with soap and water.
Preheat oven to 350 °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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 285 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Cholesterol | 41 mg |
| Sodium | 377 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Total Sugars | 17 g |
| Added Sugars included | 15 g |
| Protein | 4 g |
| Vitamin D | 0 mcg |
| Calcium | 76 mg |
| Iron | 2 mg |
| Potassium | 185 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Aunt Barbara’s Chocolate Squash Cake. Recipe source: Farm Fresh Summertime Recipes Connecticut Food Policy Council. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.