Butternut Squash Layer Cake

Name: Butternut Squash Layer Cake
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 1 cup packed brown sugar; 2 eggs; 1 cup mashed cooked butternut squash; 1 teaspoon maple flavoring; 3 cups cake flour; 4 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 cup milk; 1 cup chopped walnuts; 1-1/2 cups packed brown sugar; 3 eggs whites; 6 tablespoons water; 1/4 teaspoon cream of tartar; 1/8 teaspoon salt; 1 teaspoon vanilla extract

17 ingredients

4 steps

Ingredients

1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup mashed cooked butternut squash
1 teaspoon maple flavoring
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
1 cup chopped walnuts
1-1/2 cups packed brown sugar
3 eggs whites
6 tablespoons water
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract

Directions

1

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in squash and maple flavoring. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans.
2

Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
3

For frosting, in a heavy saucepan, combine the brown sugar, egg whites, water, cream of tartar and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160°, about 8-10 minutes.
4

Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake.