Squash Cake

Squash Cake

This isn’t a completely healthy cake; however, it is an alternative way to sneak some very healthy food into the cake you are making and extend your budget, especially if you get the squash from your garden or a friend’s garden.

Preheat oven to whatever temperature called for on the box.

Start with 5 to 6 cups shredded; Patty Pan, Zucchini, or Butternut squash. (Be sure and cut it and if there are seeds inside, remove the seeds)

Pour into a sauce pan twice the amount of oil called for in a standard boxed cake mix. For example, if it calls for 1/3 cup oil, pour in 2/3rd cup oil (or just a little less, but not more.

Lightly saute the squash.

Add in a large bowl, twice the eggs called for on the box.

Add 1 teaspoon baking powder

Add 25% more water than called for on the box. For example, if the box calls for 1 cup water, add 1 and 1/4 cup water.

Add the cake mix from the box. You can use anything you like. I prefer white or lemon.

Add the sauteed squash.

Mix well.

Spray oil in a large cake pan.

Pour the mixed ingredients into the pan.

Bake for approximately 5 minutes more than is called for on the box...or until you can poke a knife in the middle of the cake, to the bottom and it comes back out clean (without any 'not fully baked' cake mix).

Add frosting to the top.

Because I try very hard to avoid sugar, I would not eat this, but it is a slightly healthier alternative for some and something I have made for others many times and is usually enjoyed very much. Sometimes they enjoy it a little less once they learn how much squash there is but usually no ones has any idea until they are told.