Serves: 20
Total Calories: 185

1/2 cup vegetable shortening solid
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
3/4 cup summer squash baked, puréed or pumpkin
1 cup flour or whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon ground
1/4 teaspoon ginger ground
1/4 teaspoon nutmeg ground
1/2 cup nuts chopped
* Part two.
2 tablespoons butter real
2 tablespoons milk
2 cups powdered sugar
1/4 teaspoon vanilla extract

Heat oven to 350° F. Cream shortening, brown sugar, and vanilla. Add eggs and squash or pumpkin blend well. Stir together flour, baking soda, salt, cinnamon, ginger, and nutmeg. Add to creamed mixture and beat at medium speed for 2 minutes stir in nuts. Spread in a greased 9 x 13-inch pan. Bake for 20 to 25 minutes. Cool prepare the following frosting.

Browned Butter Frosting:
*Brown butter in saucepan stir in milk, sugar, and vanilla. Beat until smooth if necessary add a little milk to thin to a spreading consistency. Frost cooled cake.

Nutritional Facts:

Serves: 20
Total Calories: 185
Calories from Fat: 73

More Recipes from the Budget Cookbook:
Caribbean Cake
Chocolate-Zucchini Cake
Golden Pound Cake
Pineapple Up-Side Down Cake
Spicy Sour Cream Cake w/Sour Cream Frosting
Squash Cake