Chocolate Chili Squash Cake- Grow Your Own 2007

"Grow Your Own 2007” is Andrea’s invitation to develop a recipe from produce of my own garden. My garden consisted of 6 plants: 3 different tomatoes, one pumpkin and one squash. Why just six plants? I didn’t have ground to grow in until late in June—everyone told me nothing would “make,” but all of my seeds came up, even with a late start. My yield for the year was one pumpkin and one squash—but I had many blossoms which I stuffed and fried, but my tomatoes were very prolific—the Black Krim were amazingly tasty.

I have chosen to make a Chocolate, Chili and Squash Pound Cake, an adaptation of a recipe found here: http://www.aeb.org/Recipes/Desserts/ChocolateZucchiniCake.htm



(Makes 12 servings)

• 2 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 pinch red chili powder
• 1 cup sugar
• 1/2 cup butter or margarine, softened
• 3/4 cup pumpkin puree
• 4 eggs
• 1 tablespoon vanilla
• 2 cups shredded squash
• Confectioners' sugar

In medium bowl, stir together flour, cocoa, baking powder, baking soda, cinnamon, chili and salt, if desired. Set aside. In large mixing bowl at medium speed, beat together sugar and butter until light and fluffy. Beat in pumpkin puree, eggs and vanilla until thoroughly blended. Reduce mixer speed to low and gradually beat in reserved flour mixture. Gently stir in squash. Pour into lightly greased 9-cup fluted tube pan.

Bake in preheated 350°F oven until cake tester inserted in center comes out clean, about 60 to 70 minutes [start checking at 45 minutes]. Cool on wire rack 10 minutes. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Cool completely. Dust with confectioners' sugar.

The cake is moist and packs a punch—chocolate and chili are a very old fashioned taste, at least from the 16th Century. Next year my garden will expand dramatically. Check back next year!