Butternut Squash Cake with Butter-Rum Frosting

Name: Butternut Squash Cake with Butter-Rum Frosting
Yield: 1
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)

Butternut Squash Cake with Butter-Rum Frosting was pinched from <a href="http://www.bettycrocker.com/recipes/butternut-squash-cake-with-butter-rum-frosting/aa82db91-95d8-4759-8896-5f909eb8eb72" target="_blank">www.bettycrocker.com.</a>

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

INGREDIENTS

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1 1/4 cups packed brown sugar

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1 cup vegetable oil

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2 teaspoons vanilla

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3 eggs

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2 1/2 cups Gold Medal® all-purpose flour

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1 1/2 teaspoons baking soda

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1 1/2 teaspoons pumpkin pie spice

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1/2 teaspoon salt

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2/3 cup buttermilk

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2 cups shredded peeled butternut squash (about 1 lb)

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1/2 cup sweetened dried cranberries, if desired

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1/2 cup chopped toasted hazelnuts (filberts), if desired

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1/2 cup butter or margarine, softened

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4 oz (half of 8-oz package) cream cheese, softened

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2 tablespoons rum or 2 teaspoons rum extract plus 4 teaspoons milk

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4 cups powdered sugar

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1/4 cup chopped toasted hazelnuts (filberts)

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