BUTTERNUT SQUASH LAYER CAKE
Vegetable shortening to grease pans
All-purpose flour for dusting pans
1 (18.25 ounce, 2-layer-size) package plain spice cake mix
1 (12 ounce package) package frozen butternut squash puree, thawed but not drained (OR 1 1/3 cups fresh squash puree)
1/4 cup vegetable oil
3 large eggs
1 teaspoon maple flavoring
Maple Cream Frosting (recipe follows)
Lightly grease two (9-inch) round cake pans with vegetable shortening, then dust them with flour. Shake out excess flour. Set pans aside.
Place cake mix, squash puree, oil, eggs and maple flavoring in a large mixing bowl. Beat with an electric mixer on low speed until ingredients are moistened, 30 seconds. Stop machine and scrape down side of bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes longer, scraping down side again if necessary. The batter should be well blended. Divide batter evenly between prepared pans, smoothing it out with a rubber spatula.
Place pans side by side on center rack of preheated 350 oven. Bake until they are golden brown and spring back when lightly pressed with a finger, 25 to 30 minutes. Remove cakes from oven and place on wire racks to cool for 10 minutes.
Run a dinner knife around the edge of each layer and invert each cake onto a rack, then invert them again onto another rack so that cakes are right side up. Allow cakes to cool completely, 20 minutes more.
Bake this cake up to 2 weeks in advance and freeze. Thaw at room temperature.
MAPLE CREAM FROSTING
1 (8 ounce) package reduced-fat cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
4 cups confectioners' sugar, sifted
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla
1/2 cup chopped toasted pecans, for garnish
Place cream cheese and butter in a large mixing bowl and beat with an electric mixer on low speed until creamy, 30 seconds. Add confectioners' sugar, maple flavoring and vanilla, and beat on low until combined, 30 to 45 seconds. Increase mixer speed to high and beat until frosting is fluffy, 30 seconds longer.
TO FROST AND ASSEMBLE THE CAKE:
Place one cake layer, right side up, on cake plate and spread some frosting over top. Place second layer, right side up, on the first, then frost the top and side of cake with remaining frosting, using smooth, clean strokes. Sprinkle pecans over. Refrigerate cake, uncovered, until frosting sets, 20 minutes, before serving.
Makes 12 servings
Source: Anne Byrn, author The Cake Mix Doctor by Workman Publishing
Vegetable shortening to grease pans
All-purpose flour for dusting pans
1 (18.25 ounce, 2-layer-size) package plain spice cake mix
1 (12 ounce package) package frozen butternut squash puree, thawed but not drained (OR 1 1/3 cups fresh squash puree)
1/4 cup vegetable oil
3 large eggs
1 teaspoon maple flavoring
Maple Cream Frosting (recipe follows)
Lightly grease two (9-inch) round cake pans with vegetable shortening, then dust them with flour. Shake out excess flour. Set pans aside.
Place cake mix, squash puree, oil, eggs and maple flavoring in a large mixing bowl. Beat with an electric mixer on low speed until ingredients are moistened, 30 seconds. Stop machine and scrape down side of bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes longer, scraping down side again if necessary. The batter should be well blended. Divide batter evenly between prepared pans, smoothing it out with a rubber spatula.
Place pans side by side on center rack of preheated 350 oven. Bake until they are golden brown and spring back when lightly pressed with a finger, 25 to 30 minutes. Remove cakes from oven and place on wire racks to cool for 10 minutes.
Run a dinner knife around the edge of each layer and invert each cake onto a rack, then invert them again onto another rack so that cakes are right side up. Allow cakes to cool completely, 20 minutes more.
Bake this cake up to 2 weeks in advance and freeze. Thaw at room temperature.
MAPLE CREAM FROSTING
1 (8 ounce) package reduced-fat cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
4 cups confectioners' sugar, sifted
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla
1/2 cup chopped toasted pecans, for garnish
Place cream cheese and butter in a large mixing bowl and beat with an electric mixer on low speed until creamy, 30 seconds. Add confectioners' sugar, maple flavoring and vanilla, and beat on low until combined, 30 to 45 seconds. Increase mixer speed to high and beat until frosting is fluffy, 30 seconds longer.
TO FROST AND ASSEMBLE THE CAKE:
Place one cake layer, right side up, on cake plate and spread some frosting over top. Place second layer, right side up, on the first, then frost the top and side of cake with remaining frosting, using smooth, clean strokes. Sprinkle pecans over. Refrigerate cake, uncovered, until frosting sets, 20 minutes, before serving.
Makes 12 servings
Source: Anne Byrn, author The Cake Mix Doctor by Workman Publishing
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- The Catered Affair Aunt Selma's Chocolate Cake with Espresso Glaze (Bundt cake)
- Mini Vanilla-Almond Peach Cupcakes with Fresh Peach Frosting
- Fruit Cake (like Collin Street Bakery)
- Reverend Brown's Cake with Soft Caramel Sauce (1870's)
- Apple Rum Raisin Custard Cake (baked in a springform pan)
- Belly Coca-Cola Cupcakes with Whipped Fudge and Coke Frosting
- Irish Whiskey Cake (using cake mix)
- Shoo Fly Cake
- Hot Gingerbread
- Carrot and Zucchini Chocolate Cake
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!