Cakes & Baking

Butternut Squash Cake

recipe image

Butternut Squash Cake

Unique Custom-made Recipes Honest for You - Steal the Quiz Now

Related Articles
  • 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

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.

© 2023 ®/TM Total Mills All Rights Reserved

Learn More







Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button