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Butternut Squash Layer Cake

The recipe for this lovely tall cake with its yummy old-fashioned frosting has been in our family for as long as I can remember.

10-12 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup mashed cooked butternut squash
1 teaspoon maple flavoring
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
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 extract

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
squash and maple flavoring. Combine the flour, baking powder and
baking soda; add to creamed mixture alternately with milk. Stir in
walnuts. Pour into two greased and floured 9-in. round baking pans.

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Butternut Squash Layer Cake (continued)

Directions (continued)

Bake at 350° for 25-30 minutes or until a toothpick inserted near
the center comes out clean. Cool 10 minutes before removing from
pans to wire racks.
For frosting, in a heavy saucepan, combine the brown sugar, egg
whites, water, cream of tartar and salt. With a portable mixer, beat
on low speed for 1 minute. Continue beating over low heat until a
thermometer reads 160°, about 8-10 minutes.
Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on
high speed until stiff peaks form, about 3 minutes. Spread between
layers and over top and sides of cake. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 524 calories, 15 g fat (6 g saturated fat), 57 mg cholesterol, 310 mg sodium, 92 g carbohydrate, 2 g fiber, 8 g protein.