Ingredients

• Cake
• 3 c. THRIVE Butternut Squash - Freeze Dried
• 1 1/2 c. water
• 1 c. Shortening Powder + 1/2 cup water
• 2 c. Cane Sugar
• 1/2 c. THRIVE Scrambled Egg Mix + 3/4 cup water
• 1 c. White Flour (All Purpose Unbleached Flour)
• 1 c. Whole Wheat Flour
• 1 tsp. Baking Soda
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/4 tsp. Iodized Salt
• 1 tsp. Baking Powder
• Frosting
• 1/2 c. butter, softened
• 6 oz. cream cheese, softened
• 2 tsp. vanilla extract
• 4 c. Powdered Sugar
• 2 tbsp. heavy cream

Directions

1. Blend butternut squash with water in a food processor until pureed.
2. Beat prepared shortening powder, sugar, and eggs into puree until well blended. Add remaining cake ingredients and mix well.
3. Pour into a greased half-sheet pan (jelly roll pan) and bake at 350⁰F for 20–25 minutes, or until done.
4. To make frosting, cream together butter and cream cheese until smooth. Add remaining ingredients and mix until smooth. Frost cake once cooled.