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I had a squash hanging out in my pantry for quite some time so I decided to make a cake with it.
Did you ever think you’d read such a line? I read it out loud and had to chuckle a bit! But, it’s true. I did (keyword being “did”) have a squash in my pantry and it had been there for quite awhile. Do those things ever rot?
Guys and gals, let me tell you, this cake comes out super moist! it’s very flavorful and has the distinct flavor of autumn. It is very easy to make, too! And the frosting….heavenly!
I’m super excited that I came across this recipe over on the Cookie Madness blog! If you’d like to get the details on how to make this wonderful food please hop on over to the next page for a complete list of ingredients and instructions. Enjoy!
Recipe and image courtesy of Cookie Madness.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Can be made 1 day ahead. Let stand at room temperature. Cut into 16 squares and serve.