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.