Butternut Squash Cake With Cinnamon Frosting

Butternut Squash Cake

1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
2 cups mashed, cooked butternut squash
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 teaspoons baking powder
1 teaspoon vanilla
1/4 teaspoon baking soda
1/2 cup milk
3 1/2 cups cake flour

Preheat oven to 350.

       In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. mix in vanilla. Add squash ; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Pour into two greased and floured 9-in. round baking pans.
       Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.

Frosting

1 cup butter
2 teaspoons cinnamon
1 teaspoon vanilla extract

5 1/2 cups confectioners' sugar
1-2 tablespoons milk

In a large bowl, cream together the butter and vanilla.
In large bowl mix sugar and cinnamon  Blend in the sugar mix, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

I put chopped walnuts on frosting and drizzled the top with maple syrup for one in top picture and pecans on one in lower picture.