- 1/2 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 Eggland's Best 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
- 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.
- 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.
Reviews for Butternut Squash Layer Cake(1)
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This recipe is a copy of one already on the internet and located at:
It is almost verbatim.
I suggest that if you wish to offer a recipe to be published, it should be your own and not one copied off of the internet.
I did make the cake and, by the way, it was delicious.
A lot of calories though due to all of the sugar used.