MAKES: 10-12 servings
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 cup mashed cooked butternut squash
- 1 teaspoon walnut flavoring
- 3 cups cake flour
- 4 teaspoons baking powder
- 1/4 teaspoon sodium bicarbonate
- 1/2 cup milk
- 1 cup chopped walnuts
- BROWN SUGAR FROSTING:
- 1-1/2 cups packed brown sugar
- 3 eggs whites
- 6 tablespoons water
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon vanilla flavoring
Dietary Details
1 slice: 524 calories, 15g fat (6g saturated fats), 57mg cholesterol, 310mg sodium, 92g carb (63g sugars, 2g fiber), 8g protein.
Directions
- Inside a large bowl, cream butter and sugars until light and fluffy. Add eggs, individually, beating well after each addition. Beat in squash and walnut flavoring. Combine the flour, baking powder and sodium bicarbonate increase creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans.
- Bake at 350 for twenty five-half an hour or until a toothpick placed close to the center arrives clean. Awesome ten minutes before removing from pans to wire racks.
- For frosting, inside a heavy saucepan, combine the brown sugar, egg-whites, water, cream of tartar and salt. Having a portable mixer, beat on low speed for one minute. Continue beating over low heat until a thermometer reads 160, 8-ten minutes.
- Pour in to the bowl of the heavy-duty stand mixer add vanilla. Beat on high-speed until stiff peaks form, about 3 minutes. Spread between layers and also over top and sides of cake. Yield: 10-12 servings.
Initially printed as Butternut Squash Layer Cake in Country Lady September/October 2001, p33