Summer Squash Chocolate Cake Recipe

Name: Summer Squash Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup vegetable oil; 1 ¾ cups Splenda granular; 6 tablespoons egg whites; ½ cup butter (melted); ½ cup buttermilk or ½ cup sour milk; 1 teaspoon vanilla; ¼ cup cocoa; 2 ½ cups flour; 1 teaspoon baking soda; 2 cups summer squash, grated; ¾ cup chocolate chips

Servings: persons

½ cup vegetable oil
1 ¾ cups Splenda granular
6 tablespoons egg whites
½ cup butter (melted)
½ cup buttermilk or ½ cup sour milk
1 teaspoon vanilla
¼ cup cocoa
2 ½ cups flour
1 teaspoon baking soda
2 cups summer squash, grated
¾ cup chocolate chips

1
Mix first three ingredients.
2
Add butter.
3
I don't know why, but the splenda will coagulate and the batter will be good for nothing if the butter is mixed in before the others.
4
Mix all the rest of ingredients, excluding the chocolate chips, with electric mixer.
5
Beat well.
6
By hand, mix chocolate chips.
7
Pour into two, well greased, nine inch round pans and bake at 350 for about twenty minutes to half an hour.
8
Check it with a toothpick test around 20 minutes.
9
Pay close attention, because this is where it's likely to go wrong if anywhere.
10
Turn out and let cool.
11
I always use a chocolate buttercream frosting and do a double layered deal.
12
It tends to also be better after it's cooled some and the frosting has had time to harden.
13
Enjoy!

1167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup vegetable oil, 1 ¾ cups Splenda granular, 6 tablespoons egg whites, ½ cup butter (melted), and more.

Yes, Summer Squash Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Squash Chocolate Cake

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