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
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CAKE:
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3/4 cbutter, softened
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1 1/2 csugar
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3eggs
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11-1/2 tspbaking powder
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1/2 tspbaking soda
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1/2 tspsalt
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1/2 tspcinnamon & ginger, ground
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1/4 tspfreshly grated nutmeg
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2 1/2 call purpose flour
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3/4 cbuttermilk
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2 cbutternut squash, peeled & shredded
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1/2 cwalnuts, chopped
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FROSTING:
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1/2 cbutter, softened
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1 pkgphilly cream cheese, softened
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4 cpowdered sugar
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2 - 4 Tbspmilk
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1 1/2 tspmaple syrup
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1/2 cwalnuts, chopped
How to Make Buttery Butternut Squashed Cake
- First pre-heat the oven to 350F. Then spray the bottom of a 13x9 inch cake pan with spray.
- Next 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.
- Next bake for about 30 to 40 mins or until toothpick comes out clean. Then fully completely.
- Then 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.
