Serves: 7
Total Calories: 451

BATTER INGREDIENTS:
non-stick cooking spray
1 cup firmly packed light or dark brown sugar
4 tablespoons trans-fat-free soft tub margarine spread (we just used butter)
1 1/4 cups low fat or 1% buttermilk or nonfat (skim) milk
1 cup reduced-fat sour cream
1 large egg
2 teaspoons pure vanilla extract
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup butternut squash puree
1/2 cup miniature marshmallow
------------------------------
TOPPING:
1/2 cup chopped pecans or walnuts
1/4 cup firmly packed light or dark brown sugar
2 teaspoons cinnamon

1. Preheat the oven to 350 degrees F. Coat a 9-inch cake pan or 8x8-inch baking pan with nonstick cooking spray.

2. In a large mixer bowl or the bowl of an electric mixer, beat the sugar and margarine (or butter) until creamy. Beat in 1 cup of the buttermilk or milk, the sour cream, egg, and vanilla. Add the flour, baking powder, cinnamon, and salt, and mix until completely incorporated.

3. Pour half of the batter into the pan and smooth the top. Spread the squash puree over the batter and sprinkle with marshmallows. Stir the remaining 1/4 cup milk into the remaining batter and spread evenly over the squash filling.

4. Mix together the topping ingredients and sprinkle evenly over the batter. Bake until a toothpick comes out clean when inserted into the center of the cake, 55-60 minutes. Let cool 5 minutes on a rack before cutting into wedges or squares.

Nutritional Facts:

Serves: 7
Total Calories: 451
Calories from Fat: 127

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