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Grange Potluck Butternut Squash Cake

May 1, 2010

Once I tried butternut squash instead of pumpkin in my cakes, I’ve never gone back. It’s my cake of choice, topped with cream cheese frosting,  to take to my community potlucks.

Butternut squash is what pumpkin tastes like in my head: sweeter, smoother and a brighter color. It’s also available in the freezer with the other frozen vegetables so you don’t have to used pumpkin out of a can.

¾ c. vegetable oil
2 c. Brown sugar
4 eggs
2 c fresh cooked butternut squash puree
2 c. flour
2 tsp baking powder
1 tsp baking soda
dash salt
2 TBL cinnamon
1 tsp ginger
1 tsp nutmeg
½ tsp ground cloves

Combine eggs, oil and sugar. Add remaining ingredients and beat well. Turn into a oiled 9 x 13 “ baking dish.

Bake 350 degree for 30 to 35 minutes.
8 servings

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