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.
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|Serving Size: 1 Recipe (5029g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 7569 (59%)|
|Amt Per Serving||% DV|
|Total Fat 841g||1121 %|
|Saturated Fat 204.8g||1024 %|
|Monounsaturated Fat 228.7g|
|Polyunsanturated Fat 362.3g|
|Cholesterol 514.2mg||158 %|
|Sodium 59214.6mg||2042 %|
|Potassium 9131.7mg||240 %|
|Total Carbohydrate 1371.7g||403 %|
|Dietary Fiber 54.1g||216 %|
|Sugars, other 1317.6g|
|Protein 56.6g||81 %|
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Calories per serving: 12847
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