Butternut Squash Cake

By dawn716

Ingredients

• 3/4 3/4
• cup butter, softened
• 1 1/2 1 1/2
• cups granulated sugar
• 3 3
• eggs
• 1 1/2 1 1/2
• teaspoons baking powder
• 1/2 1/2
• teaspoon baking soda
• 1/2 1/2
• teaspoon salt
• 1/2 1/2
• teaspoon ground ginger
• 1/2 1/2
• teaspoon ground cinnamon
• 1/4 1/4
• teaspoon ground nutmeg
• 2 1/2 2 1/2
• cups Gold Medal® all-purpose flour
• 3/4 3/4
• cup buttermilk
• 2 2
• cups shredded peeled butternut squash (1 small)
• 1/2 1/2
• cup chopped walnuts
• 1/2 1/2
• cup butter, softened
• 1 1
• package (3 oz) cream cheese, softened
• 4 4
• cups powdered sugar
• 2 2
• to 4 tablespoons milk
• 1 1/2 1 1/2
• teaspoons maple flavor
• 1/2 1/2
• cup chopped walnuts

Details

Servings 15
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.

Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.

In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

Makes
15 servings