Summer Squash Chocolate Cake |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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 :) Ingredients:
1/2 cup vegetable oil |
1 3/4 cups splenda granular |
6 tablespoons egg whites |
1/2 cup butter (melted) |
1/2 cup buttermilk or 1/2 cup sour milk |
1 teaspoon vanilla |
1/4 cup cocoa |
2 1/2 cups flour |
1 teaspoon baking soda |
2 cups summer squash, grated |
3/4 cup chocolate chips |
Directions:
1. Mix first three ingredients.
2. 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.
3. Mix all the rest of ingredients, excluding the chocolate chips, with electric mixer. Beat well.
4. By hand, mix chocolate chips.
5. 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.
6. Turn out and let cool.
7. 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.
8. Enjoy!
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