Butternut Squash Layer Cake

1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup mashed cooked butternut squash
1 tsp maple flavoring
3 cups cake flour
4 tsp baking powder
1/4 tsp baking soda
1/2 cup milk
1 cup chopped walnuts

Brown Sugar Frosting:

1 1/2 cups packed brown sugar
3 eggs whites
6 tbsp water
1/4 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla

In a large bowl, cream the butter and both sugars until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the squash and maple flavoring. Combine the flour, baking powder, and baking soda. Add to the creamed mixture alternately with the milk. Stir in the walnuts. Pour into two greased and floured 9-inch round baking pans. Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks. For the frosting: In a heavy saucepan, combine the brown sugar, egg whites, water, cream of tartar, and the salt. With a portable mixer, beat on low speed for one minute. Continue beating over low heat until a thermometer reads 160 F, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Add the vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between the layers and over the top and sides of the cake.

Makes 10-12 servings