Applesauce Squash Cake

Mommy had this "great" idea to put squash in a cake to get some extra veggies in me.

"I guess I'll give the cake a try. It IS called, "cake," right?!"

"Hmmm... not too bad... Of course, the cream cheese frosting doesn't hurt."

"I'll give the cake two thumbs up- so yummy and moist- can't even taste the squash!"

Applesauce Squash Cake

Ingredients:

1 cup granulated sugar

1/2 cup canola oil

1/2 cup applesauce

1 cup whole wheat flour

1 cup all purpose flour

1 tsp. ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon grated nutmeg

1 tablespoon baking powder

1/2 teaspoon salt

1 cup raisins (I used Craisins because that is all i had on hand)

1 cup pureed butternut squash (I used more like a cup and a half)

Powdered sugar or frosting, if desired

Directions:

Preheat oven to 350 degrees F. Grease a 13"x9"x2" pan.

Cream together sugar and oil. Add applesauce and beat until well mixed. In another bowl, sift together flours, spices, baking powder and salt. Stir in raisins into the flour mixture. Add flour mixture and squash alternately to creamed mixture, beginning and ending with flour mixture. Pour batter into prepared pan. Bake for 45 minutes or until center of cake is firm to the touch. Sprinkle with powdered sugar or frost if desired.

*Next time I bake this cake, I'd probably soak the raisins in apple juice, first, to give it some extra plumpness.*

Cream Cheese Frosting

Ingredients:

4 oz. cream cheese, softened

1/8 cup butter

1 1/2 teaspoons milk

1 teaspoon vanilla

2 cups powdered sugar

Directions:

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth.Gradually add powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.