In baking dish, combine squash and 2 tbs water, cover, microwave on high 10 min. Let stand covered 5 min. Drain, transfer to processor or blender, puree until smooth. Cool. Heat oven to 350 degrees. Grease two 9" cake pans, line bottoms, grease. *In bowl, whisk flour, baking powder, ginger, cinnamon, baking soda, salt, and nutmeg, set aside. In bowl, beat eggs, sugars, oil, vanilla, and 1 1/2 cups squash puree until combined. Add flour mixture, mix until incorporated. Fold in parsnips. Divide among pans. *Bake 40 min. or until done. Cool 10 min. Invert onto wire racks. Peel off parchment, cool. Place 1 cake layer onto a plate. Top with one third of frosting. Add second layer on top. Spread remaining frosting on top of cake.
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)