-
Prep
20
min
-
Total
2
hr
0
min
-
Servings
15
Identical in taste and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.
Substances
Cake
-
3/4
cup butter, softened
-
1 1/2
cups granulated sugar
-
3
eggs
-
1 1/2
teaspoons baking powder
-
1/2
teaspoon baking soda
-
1/2
teaspoon salt
-
1/2
teaspoon ground ginger
-
1/2
teaspoon ground cinnamon
-
1/4
teaspoon ground nutmeg
-
2 1/2
cups Gold Medal™ all-reason flour
-
3/4
cup buttermilk
-
2
cups shredded peeled butternut squash (1 cramped)
-
1/2
cup chopped walnuts
Frosting
-
1/2
cup butter, softened
-
1
equipment (3 oz) cream cheese, softened
-
4
cups powdered sugar
-
2
to 4 tablespoons milk
-
1 1/2
teaspoons maple taste
-
1/2
cup chopped walnuts
Fetch With
Gold Medal Flour
Steps
-
1
Heat oven to 350°F. Spray bottom of 13×9-walk pan with cooking spray.
-
2
In huge bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium slide unless gentle and fluffy. Beat in eggs unless fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping aspect of bowl. Beat 1 minute. Gallop in squash and 1/2 cup walnuts. Spread in pan.
-
3
Bake 30 to 40 minutes or unless toothpick inserted in center comes out trim. Frigid completely.
-
4
In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium slide unless gentle and fluffy. Add powdered sugar, 2 tablespoons milk and the maple taste. Beat unless composed and creamy, adding extra milk if wished. Frost cake. Sprinkle with 1/2 cup walnuts. Quilt and refrigerate.
Guidelines from the Betty Crocker Kitchens
-
tip 1
A box grater or the shredding blade of a food processor works well for shredding the squash.
-
tip 2
It’s essential to cross over the walnuts in case your family doesn’t esteem nuts in baked desserts.
Vitamin
530 Energy, 24g Total Plump, 6g Protein, 72g Total Carbohydrate, 53g Sugars
Vitamin Facts
Serving Size:
1 Serving
- Energy
- 530
- Energy from Plump
- 220
- Total Plump
- 24g
- 37%
- Saturated Plump
- 12g
- 60%
- Trans Plump
- 1/2g
- Cholesterol
- 90mg
- 30%
- Sodium
- 320mg
- 13%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 72g
- 24%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 53g
- Protein
- 6g
- Vitamin A
- 50%
- 50%
- Vitamin C
- 2%
- 2%
- Calcium
- 8%
- 8%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 1/2 Diverse Carbohydrate; 0 Wing Milk; 0 Low-Plump Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 Excessive-Plump Meat; 4 1/2 Plump;
*Percent Day by day Values are based on a 2,000 calorie weight loss program.
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