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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 48 |
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Meet the Cook: Besides tasting good, these squares are a wonderful way to use up any leftover squash from dinner. Since my husband has a fertilizer-chemical business, I bake a lot of my squash squares for his crew and customers. We have five children, all of them married, and six grandchildren. -Shirley Murphy, Jacksonville, Illinois Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/8 teaspoon salt |
4 eggs, beaten |
2 cups mashed cooked winter squash |
1 cup canola oil |
cream cheese frosting: |
1 package (3 ounces) cream cheese, softened |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
6 tablespoons butter, softened |
1 tablespoon milk |
Directions:
1. In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in eggs, squash and oil; mix well. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
2. Meanwhile, for frosting, beat together cream cheese, confectioners' sugar, vanilla and butter. Add milk; stir until smooth. Frost cooled cake. Cut into squares. Yield: 4 dozen.
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