Buttery Butternut Squashed Cake
By
Vanessa "Nikita" Milare
@Kitkat777
1
I made this recipe when I bought the baked butternut squash. I bought to much squash. So I had to look for something else to make this did sound wired, but it tasted good. I made 1 cake & by the end of the night there was none left.
Ingredients
- 3/4 c
- butter, softened
- 1 1/2 c
- sugar
- 3
- eggs
- 11-1/2 tsp
- baking powder
- 1/2 tsp
- baking soda
- 1/2 tsp
- salt
- 1/2 tsp
- cinnamon & ginger, ground
- 1/4 tsp
- freshly grated nutmeg
- 2 1/2 c
- all purpose flour
- 3/4 c
- buttermilk
- 2 c
- butternut squash, peeled & shredded
- 1/2 c
- walnuts, chopped
- 1/2 c
- butter, softened
- 1 pkg
- philly cream cheese, softened
- 4 c
- powdered sugar
- 2 - 4 Tbsp
- milk
- 1 1/2 tsp
- maple syrup
- 1/2 c
- walnuts, chopped
CAKE:
FROSTING:
How to Make Buttery Butternut Squashed Cake
- 1First pre-heat the oven to 350F. Then spray the bottom of a 13x9 inch cake pan with spray.
- 2Next in a large bowl mix 3/4 cups of the butter & sugar with an eletric mixer on medium speed until light & fluffy. Then beat in the eggs until fluffy. Then beat in the baking powder, baking soda, salt, ginger, cinnamon & nutmeg. Then add in the flour altrtnatley with the buttermilk. Make sure to scrape down the bowl. Then stir in the squash & 1/2 cup nuts. Then spread in the pan.
- 3Next bake for about 30 to 40 mins or until toothpick comes out clean. Then fully completely.
- 4Then in a medium bowl beat 1/2 cup butter & cream cheese with an eletric mixer on medium speed until light & fluffy. Then add in the powdered sugar, 2 Tbsp. milk & sryup. Bet until smooth & creamy. Add in addiitional milk if need be. Then frost the cake & sprinkle with 1/2 cup of the nuts. Cover & refrigerate until ready to serve.
