Photo of Fudgy chocolate cake by WW

Fudgy chocolate cake

Points® value
Total Time
1 hr 35 min
25 min
25 min
Mashed butternut squash lends sweetness and moisture to this moist chocolate cake. A sprinkling of rice cereal and mini chocolate chips gives an extra pop of flavor and texture.


Butternut squash

2 cup(s), peeled, diced (about 10 oz)


¼ cup(s)

Vanilla extract

2 tsp(s)

Powdered sugar (confectioner's)

14 tbsp(s), (3/4 c plus 2 Tbsp)

All-purpose flour


Unsweetened cocoa powder

¼ cup(s)

Baking soda

¼ tsp(s)

Table salt


Bittersweet chocolate

1½ oz, finely chopped (70% cocoa)

Light butter

2 tbsp(s), stick-form, cut up

Raw egg

1 large

Egg whites

2 serving(s)

Crispy rice cereal

½ cup(s)

Mini chocolate chips

2 tbsp(s)

Table salt

½ tsp(s), coarse variety (or to taste)


  1. Preheat oven to 350°F. Line 8-inch square baking pan with nonstick aluminum foil (or coat with cooking spray if you prefer).
  2. 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).
  3. Meanwhile, sift together powdered sugar, flour, cocoa, baking soda and table salt into a medium bowl.
  4. 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.
  5. Stir melted chocolate into squash until blended; beat in egg and egg whites by hand. Gently fold in flour mixture just until blended.
  6. 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.
  7. Serving size: 1 piece