Fudge Chocolate Cake

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Prep Time:25 min | Cook Time:25 min | Serves:12


cup(s)uncooked butternut squash, peeled, diced (about 10 oz)


tspvanilla extract

14 Tbsppowdered sugar (3/4 c plus 2 Tbsp)

2cup(s)all-purpose flour

1cup(s)unsweetened cocoa powder

1tspbaking soda

1tsptable salt

1  1ozbittersweet chocolate, finely chopped (70% cocoa)

Tbsplight butter, stick-form, cut up


largeegg white(s)

1cup(s)crispy rice cereal

Tbspmini chocolate chips

1tspsea salt, coarse variety (or to taste)


Preheat oven to 350°F. Line 8-inch square baking pan with nonstick aluminum foil (or coat with cooking spray if you prefer).

Combine squash and water in a microwavable bowl; cover with vented plastic wrap or wax paper. Microwave on High until squash is fork-tender, 8 minutes. Mash squash with a potato masher or large spoon; stir in vanilla and cool until lukewarm (place in refrigerator to cool faster).

Meanwhile, sift together powdered sugar, flour, cocoa, baking soda and table salt into a medium bowl.

Combine bittersweet chocolate and butter in a small microwavable bowl; cover with wax paper. Microwave on Medium (50% power) until chocolate softens and butter begins to melt, 15 seconds; stir until smooth.

Stir melted chocolate into squash until blended; beat in egg and egg whites by hand. Gently fold in flour mixture just until blended.

Pour batter into prepared pan and spread into an even layer; sprinkle top with cereal, chocolate chips and sea salt. Bake until a toothpick inserted in center comes out with just a few moist crumbs clinging to it, 25 minutes; cool completely on rack. Remove foil from pan; cut into 12 equal pieces.

Serving size: 1 piece | SmartPoints: 5

Inspired by : Weightwatchers.com (official)

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PIN IT.. TO Remember it!