butternut cake
(1 RATING)
I copied this recipe from an old church cookbook that was published back in the 1980's. Alese Nixon submitted this recipe.
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Ingredients
- 1 cup butter or margarine, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups self-rising flour, sifted
- 1 cup milk
- 1 tablespoon butternut flavoring
- CREAM CHEESE FROSTING
- 1 stick butter or margarine, softened
- 1 package cream cheese, softened
- 1 pound confectionary sugar, sifted
- 1 tablespoon butternut flavoring
- 4 tablespoons milk
- 1 cup chopped pecans, if desired
How To Make butternut cake
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Step 1Cream shortening and sugar until light and fluffy. Gradually beat in eggs, 1 at a time, beating well after each addition. Alternating with milk, beat in flour, beginning and ending with flour. Add flavoring. Pour into three floured and greased 9 inch layer cake pans. Bake at 350 degrees for 25 to 30 minutes or until done.
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Step 2Cream the butter and cream cheese until light and fluffy. Beat in sugar, flavoring and nuts. Spread between layers, top and sides. You may have to add a little milk to thin icing to make it spread.
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Cakes
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