Butternut Squash Cake with Butter-Rum Frosting Recipe

Name: Butternut Squash Cake with Butter-Rum Frosting Recipe
Total time: 135 min
Ingredients: 1 1/4 cups packed brown sugar; 1 cup vegetable oil; 2 teaspoons vanilla; 3 eggs; 2 1/2 cups Gold Medal™ all-purpose flour; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 2/3 cup buttermilk; 2 cups shredded peeled butternut squash (about 1 lb); 1/2 cup sweetened dried cranberries, if desired; 1/2 cup chopped toasted hazelnuts (filberts), if desired; 1/2 cup butter or margarine, softened; 4 oz (half of 8-oz package) cream cheese, softened; 2 tablespoons rum or 2 teaspoons rum extract plus 4 teaspoons milk; 4 cups powdered sugar; 1/4 cup chopped toasted hazelnuts (filberts)

www.bettycrocker.com

Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with cranberries and nuts.

View full recipe on www.bettycrocker.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.

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