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BUTTERNUT CAKE

1 c butter
2 c sugar
4 large or extra-large eggs
3 c cake flour (or 2-3/4 c all-purpose flour)
Butter & nut extract
1 c. whole or 2% milk

Cream together butter and sugar. Add 1 egg, then beat one minute.
Repeat until all 4 eggs are used. Add 1 c. of the flour, then all
(1 c.) of the milk, and then the remaining amount of flour. Beat
1 minute. Add 1 tablespoon butter & nut flavoring. Pour mixture
into layer cake pans. Put in cold oven and turn to 375 degrees
for 30 to 35 minutes. When done, turn out onto cooling racks.
Wait until thoroughly cooled before frosting (see below).


Frosting

1 box confectioners (powdered) sugar
1 stick butter
1 8-oz. pkg. creamed cheese (softened to room temperature)
1 tbsp. butter & nut flavoring
1 c. chopped nuts (preferably pecans, or 2nd, walnuts)

Cream all ingredients together except nuts. Stir in nuts.
Frost thoroughly cooled cake layers.

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4 of 9 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Nice flavor, June 19, 2005 - 12:02 PM
Reviewer: Jen from Worcester, MA
This was a dense cake (like a pound cake almost). It has a nice flavor. It would it would be nice served with strawberries. The frosting is a bit sweet so don't frost the cake with a "heavy hand".

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