MAPLE SQUASH CHOCOLATE CHIP CAKE

SQUASH CHOCOLATE CHIP CAKE

4 EGGS

1 ½ CUPS OIL

1 CAN SQUASH

2 CUPS WOOD’S VERMONT MAPLE SUGAR

3 CUPS FLOUR

1 TEASAPOON BAKING SODA

1 TEASPOON CINNAMON

1 TEASPOON NUTMEG

1 TEASPOON GINGER

1 TEASPOON SALT

2 TEASPOONS BAKING POWDER

Mix all ingredients  together .  Then add 12 OZ. CHOCOLATE CHIPS

Grease and flour a tube pan.  Pour cake batter into the tube pan.  

Bake at 350 degrees 1 ¼ --1 ½ hours.

 ICING: 

16 OUNCES WOOD’S VERMONT CHOCOLATE MAPLE SYRUP

¼ CUP MILK

USING A CANDY THERMOMETER, 

BOIL UNTIL TEMPERATURE REACHES 230 DEGREES.

ADD 1 CUP SMOOTH PEANUT BUTTER.  STIR UNTIL MISED WELL.  POUR OVER CAKE.

             ***Note: Cake freezes well.