Directions:
- Preheat oven to 350 degrees.
- In a mixing bowl, add all dry ingredients; mix together. Add vegetable oil; stir. Beat in one egg at a time until thoroughly mixed together.
- In a food processor, finely chop walnuts. Place in batter and mix.
- Peel and remove seeds from butternut squash. Use food processor to shred butternut squash. Place in batter and mix. (Make sure to measure the shredded squash; one butternut squash should be more than 2 cups). Add milk 1/2 cup at a time and mix.
- Butter and flour two 8-inch cake pans (can use nonstick vegetable spray). Pour batter evenly into pans. Bake 35-40 minutes or until toothpick comes out clean.
- Allow cake to cool. Remove from pans and frost with cream cheese frosting if you choose. Can add layers together to make a 2-layer cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 640.15 Kcal (2680 kJ) | ||
| Calories from fat | 357.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.74g | 61% | |
|---|---|---|---|
| Cholesterol | 82.66mg | 28% | |
| Sodium | 690.49mg | 29% | |
| Potassium | 1032.41mg | 22% | |
| Total Carbs | 66.16g | 22% | |
| Sugars | 23.14g | 93% | |
| Dietary Fiber | 5.36g | 21% | |
| Protein | 12.9g | 26% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2.8mg | 16% | |
| Calcium | 341.6mg | 34% | |
| Amount Per 100 g | |||
| Calories | 282.58 Kcal (1183 kJ) | ||
| Calories from fat | 157.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.54g | 61% | |
|---|---|---|---|
| Cholesterol | 36.49mg | 28% | |
| Sodium | 304.8mg | 29% | |
| Potassium | 455.73mg | 22% | |
| Total Carbs | 29.2g | 22% | |
| Sugars | 10.21g | 93% | |
| Dietary Fiber | 2.37g | 21% | |
| Protein | 5.69g | 26% | |
| Vitamin C | 5mg | 19% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 1.2mg | 16% | |
| Calcium | 150.8mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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