Makes: 12 Servings

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

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)

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 10-inch 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.

Notes

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.

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