Winter squash cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Whole eggs | |
| 2 | cups | Granulated sugar |
| 1 | cup | Brown sugar |
| 1 | cup | Salad oil |
| 4 | cups | All-purpose flour |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Salt |
| 2 | cups | Raw winter squash or pumpkin, grated |
| ½ | cup | Chopped walnuts or pecans; optional, up to 3/4 cup -Cream Cheese Frosting--- |
| 3 | ounces | Cream cheese |
| ½ | cup | Margarine |
| 1 | pounds | Powdered sugar |
| 1 | teaspoon | Vanilla |
| 1 | cup | Chopped walnuts or pecans; if desired |
Directions
Beat sugars and eggs until well blended. Add salad oil and beat again. Add dry ingredients, beating well. Add squash and nuts. Beat well again. Pour into well greased 10 inch tube pan and bake 55 minutes (or more) at 350°F or until a toothpick comes out clean. Cool 10 minutes before dumping. Frost with Cream Cheese Frosting. Top with chopped nuts if desired.
Frosting: Cream the cream cheese and margarine together. Gradually add powdered sugar and mix well. Finally add 1 teaspoon vanilla.
Recipe by: Charlene Albright
Posted to MC-Recipe Digest V1 #829 by 4paws@... (Shermeyer-Gail) on Oct 06, 1997