BUTTERNUT SQUASH CAKE
Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 530, Carbohydrate 72 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 53 g, TransFat 1/2 g
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Md Abusalek
[email protected]I made this cake with whole wheat flour and it was very good! It was a bit more dense than the original recipe, but it was still very good.
Md Ashraf
[email protected]I made this cake with spelt flour and it was very good! It was a bit more dense than the original recipe, but it was still very good.
Naim Bodu
[email protected]I made this cake with buckwheat flour and it was very good! It was a bit more dense than the original recipe, but it was still very good.
Mohammed Masum
[email protected]I made this cake with quinoa flour and it was very good! It was a bit more dense than the original recipe, but it was still very good.
Kayden Suttle
[email protected]I made this cake with oat flour and it was very good! It was a bit more dense than the original recipe, but it was still very good.
ROAD MASTER
[email protected]I made this cake with coconut flour and it was very good! It was a bit more dense than the original recipe, but it was still very good.
Ram Meetoo
[email protected]I made this cake with almond flour and it was delicious! It was a bit more dense than the original recipe, but it was still very good.
MD Ratul mredha
[email protected]I made this cake with gluten-free flour and it turned out great! It was a bit more crumbly than the original recipe, but it was still very good.
Mafuthi Majoko
[email protected]This cake was very dense and heavy. I would not recommend it.
Mesu Tme
[email protected]I made this cake for my family and they loved it! It was very easy to make and it turned out great.
Daniel Dylan
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
Mafeze Mazibuko
[email protected]I made this cake last night and it was so good! The flavor was amazing and the texture was perfect. I will definitely be making this cake again.
Zaib nisa
[email protected]This cake was absolutely delicious! I made it for a Thanksgiving potluck and it was a huge hit. Everyone loved it. I will definitely be making it again.