Summer Squash Chocolate Cake Recipes

SUMMER SQUASH POUND CAKE

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.

SUMMER SQUASH CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, stir together summer squash, cake mix, water and oil with whisk until almost smooth, about 2 to 3 minutes. Stir in chocolate chips.
• Divide batter evenly among muffin cups, making sure to include chocolate chips in each one.
• Bake 20 to 24 minutes or until toothpick or cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove from muffin cups; cool completely on cooling racks, about 30 minutes.
• Frost cooled cupcakes with frosting. Sprinkle crushed almonds over tops.

SUMMER SQUASH CHOCOLATE CAKE

Steps:

• Preheat over to 375 degrees F. Grease and flour a 13 x 9 pan, or if you want a layer cake, prepare two 9-inch round pans.
• Melt the chocolate and oil in a small saucepan over very low heat. Cream butter until light; add the sugar, eggs and vanilla. Beat well. Add the melted and cooled chcolate mixture and mix well. Sift or stir together the dry ingredients and stir them into the batter with the buttermilk. Mix the squash and nuts into the batter.
• Bake 13 x 9 cake for 40-45 minute and 9-inch pans for 35-40 min., or until a toothpick inserted into the center comes out clean.
• Cool the cake completely before frosting with whipped cream or your favorite frosting. Try this frosting:.
• 3/4 cup butter at room temp., 8 oz. cream cheese at room temp., 4 plus cups confectioner's sugar, and 1 teaspoon vanilla. Cream butter and cheese together until the mixture is light and fluffy. Add vanilla. Slowly add the confectioner's sugar until well blended, using more sugar if necessary to get a spreading consistency. Best stored in fridge.

TWO-COLORED SQUASH LOAF CAKE

Steps:

• Preheat oven to 425 degrees. Generously butter a 9-by-5-inch loaf pan. Sprinkle with flour, tapping out excess. Whisk together flour, salt, and baking powder in a medium bowl.
• Coarsely grate squash and zucchini on the large holes of a box grater onto a large piece of cheesecloth; gather edges and squeeze out as much liquid as possible.
• Spread the pistachios in a single layer on a rimmed baking sheet; toast until fragrant and lightly browned, about 5 minutes. Transfer to a plate to cool.
• Using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. Add the eggs one at a time, mixing until combined after each addition. Beat in vanilla. Add flour mixture, and beat until just combined. Use a flexible spatula to fold in the squash, pistachios, and fennel seeds. Spoon batter into prepared loaf pan.
• Bake 10 minutes, then reduce oven temperature to 350 degrees. Continue baking until loaf is golden brown and a wooden skewer inserted into the center comes out clean, about 1 hour. Let cool on a wire rack 10 minutes before unmolding onto rack to cool completely.

SUMMER SQUASH CHOCOLATE CAKE

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!