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Title: Winter Squash Cake
Categories: Cake Frosting
Yield: 1 Servings
| 4 | Whole eggs | |
| 2 | c | Granulated sugar |
| 1 | c | Brown sugar |
| 1 | c | Salad oil |
| 4 | c | All-purpose flour |
| 2 | ts | Baking soda |
| 2 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 2 | c | Raw winter squash or pumpkin, grated |
| 1/2 | c | Chopped walnuts or pecans; optional -up to 3/4 cup -cream ch |
| 3 | oz | Cream cheese |
| 1/2 | c | Margarine |
| 1 | lb | Powdered sugar |
| 1 | ts | Vanilla |
| 1 | c | 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 øF 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.
Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft Recipe by: Charlene Albright
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