Brown-eyed Susan Sweet Potato Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
I spotted this recipe in my search for another recipe and it looked and sounded good...so I thought I would share...I think this will be good for the holidays..... the recipe for the frosting will follow.. this is a Nestle Recipe. Read more ... Ingredients:
cake 2-1/4 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1 can (15 ounces) mashed sweet potatoes or 1 can (15 ounces) unsweetened sweet potatoes, rinsed, drained and mashed |
1 cup granulated sugar |
1/2 cup packed dark brown sugar |
3 large eggs |
1 cup vegetable oil |
1 cup (6 ounces) nestlÉ® toll house® semi-sweet chocolate morsels |
1 cup chopped pecans |
1/2 cup water |
Directions:
1. PREHEAT oven to 350°F. Lightly grease and flour two 9-inch-round cake pans or one 13×9-inch baking pan.
2. COMBINE flour, baking powder, baking soda, salt, cinnamon and ginger in small bowl. Combine sweet potatoes, granulated sugar and brown sugar in large bowl. Add eggs, one at a time, beating well after each addition. Add oil; beat until well blended. Stir in morsels, pecans and water. Stir in flour mixture; mix until blended. Pour into prepared pan(s).
3. BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan(s) on wire rack(s). For layer cakes, remove from pans after 10 minutes. Frost with Creamy Premier White Icing. (recipe to follow)
|
|