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Butternut Squash Layer Cake

SUBMITTED BY: Deanna Richter

"The recipe for this lovely tall cake with its yummy old-fashioned frosting has been in our family for as long as I can remember."
RECIPE RATING:
The reviewer gave this recipe 9 stars. This recipe average a 4.7 star rating.
Read Reviews (9)
PREP TIME  25 Min
COOK TIME  25 Min
READY IN  50 Min

SERVINGS

 (Help)
    
Servings
 

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
  • BROWN SUGAR FROSTING:
  • 1 1/2 cups packed brown sugar
  • 3 egg whites
  • 6 tablespoons water
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine 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 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
  3. For frosting, combine the brown sugar, egg whites, water, cream of tartar and salt in a heavy saucepan. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160 degrees F, about 8-10 minutes.
  4. Pour frosting into a large mixing bowl; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake.

FOOTNOTE

  • A stand mixer is recommended for beating the frosting after it reaches 160*.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2006 by Suzanne W.
Creative way to use up left overs. I substituted applesauce for the fat and used eggbeaters... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2008 by POUKALA
I didn't mean to totally rewrite this recipe, but since I did, I thought I would share the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2008 by maude s.
This is a great recipe, the only adjustments I was to add 1/4 cup squash and instead of using... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2007 by konolee
this cake was unbelievable!!! the icing was fluffy and so sweet and the cake was spices and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2007 by aisha :)
I made this cake yesterday, and let me tell you I had my doubts about squash in cake, but it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2007 by rawksea
rox MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2008 by ellejacob76
This recipe is really very good. As with the other reviewer, I used cream cheese frosting out... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2008 by Marty
Made cupcakes instead of a huge cake. They're ok... I wasn't crazy about the icing, would... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by ~Severed*Consciousness~
This turned out so beautifully, my spousal equivalent thought I bought it. It's been awhile... MORE


 
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