Butternut Squash Cake With Cream Cheese Filling And Streusel Topping

• FOR THE CAKE:
• 1 cup Sugar
• 1/2 cups Vegetable Oil
• 2 whole Eggs
• 1 cup Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1/4 teaspoons Salt
• 1 cup Roasted Butternut Squash, Mashed
• FOR THE CREAM CHEESE FILLING:
• 4 ounces, weight Cream Cheese, Softened
• 1 whole Egg Yolk
• 3 Tablespoons Sugar
• FOR THE TOPPING:
• 2 Tablespoons Butter, Melted
• 1/2 cups Brown Sugar
• 2 Tablespoons Flour
• 2 teaspoons Cinnamon

1. Preheat oven to 350u0b0F.
2. For the cake:
3. In a large bowl, beat sugar, oil and eggs. Add flour, soda, cinnamon and salt. Mix in sweet potato. Pour into a 9x12 inch pan.
4. For the filling:
5. Mix ingredients until smooth. Using a spatula loaded with about 2 tablespoons of filling, insert filling into cake. I do this by going down through the cake batter and rotating the spatula leaving pockets of filling throughout the cake.
6. Bake cake for 15 minutes. Remove cake from oven and sprinkle with streusel topping.
7. For the topping:
8. Mix together until crumbly. Sprinkle over top of cake.
9. Return to oven and bake for an additional 15 minutes.

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Taken from tastykitchen.com/recipes/desserts/butternut-squash-cake-with-cream-cheese-filling-and-streusel-topping/ (may not work)