Best Summer Squash Chocolate Cake Recipes
SUMMER SQUASH POUND CAKE
This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. -Lisa Brockwell, Necedah, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.
Nutrition Facts : Calories 310 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
SUMMER SQUASH CHOCOLATE CAKE
This cake is my brother's and husbands absolute favorite, even over cakes without vegetables in them lol. It's actually a spoof off of another zucchini cake on this site, but with a lot of tweaking for my health concious family. Though, really, by the time I frost it, the health part is minimal. The flavor though is fantastic! I hope you like as much as we do :)
Provided by Luvinmyfamily
Categories Dessert
Time 35m
Yield 1 Double Layered 9'' cake, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix first three ingredients.
- Add butter. 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.
- Mix all the rest of ingredients, excluding the chocolate chips, with electric mixer. Beat well.
- By hand, mix chocolate chips.
- Pour into two, well greased, nine inch round pans and bake at 350 for about twenty minutes to half an hour. Check it with a toothpick test around 20 minutes. Pay close attention, because this is where it's likely to go wrong if anywhere.
- Turn out and let cool.
- I always use a chocolate buttercream frosting and do a double layered deal. It tends to also be better after it's cooled some and the frosting has had time to harden.
- Enjoy!
Nutrition Facts : Calories 467.9, Fat 30.7, SaturatedFat 12, Cholesterol 31.1, Sodium 277.1, Carbohydrate 43.1, Fiber 2.8, Sugar 10.2, Protein 7.4
CHOCOLATE ZUCCHINI CAKE
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit Dessert Cake Chocolate Nut Vegetable Bake Walnut Zucchini Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12-16
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
- Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #desserts #vegetables #easy #summer #cakes #dietary #seasonal #squash #4-hours-or-less
You'll also love