And it's perfect for the fall season to boot. Molly Gilbert, who wrote the new cookbook, Sheet Pan Sweets, stopped by Tonia's Kitchen, to talk about a fantastic recipe for Butternut Squash Cake with Maple Brown Sugar icing. She told Tonia she cuts the cake into layers makes the frosting using maple syrup and milk. The cake itself has grated butternut squash which gives it something of a pumpkin-like flavor but with a twist. She also told Tonia about a great recipe for a Pumpkin Tiramisu roll. Keeping to her theme of keeping it simple, Molly told Tonia that this recipe (and in fact all of them) and easy, quick and simple to follow. She makes a pumpkin cake in a sheet pan, using lots of eggs, so the cake itself is very flexible. Once baked you roll the cake using a paper towel. For the tiramisu filling, Molly uses espresso powder, mascarpone cheese and heavy cream. She tops it all off with sifted cocoa powder. Pumpkins are everywhere now, so why not in a dessert cake!
