Winter squash cake

Yield: 1 Servings

Measure Ingredient
4 \N 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

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

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