BUTTERNUT SQUASH LAYER CAKE
besides making pumpkin pie for Thanksgiving I also make this cake.
Provided by Marian Arbour
Categories Cakes
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350F..2 greased and floured 9 inch cake pans.
- 2. In large bowl cream the butter and sugars , add eggs one at a time beating well after each addition,add squash..combine dry ingredients..flour baking powder,b soda and spices,ass to creamed mixture alternately with the milk stir in nuts..pour into prepared pans bake in 350F oven for 25 to 30 minutes or until inserted near center comes out clean. cool in pans for 10 minutes and and remove to wire rack to cool.
- 3. FROSTING.....Combine brown sugar,egg whites, water, cream of tartar in heavy sauce pan..with portable mixer, beat on low speed for 1 minute continue beating at low speed until thermometer reads 160 degrees about 8 to 10 minutes...pour frosting into a large bowl add vanilla beat on high speed until stiff peaks form about 3 to 4 minutes..spread between cake layers and sides and top..refrigerate serves 10 to 12....yummmm
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