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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I recently added leftover mashed sweet potatoes to spice cake batter and it turned into this yummy moist cake. My friends couldn't get enough. Ingredients:
2 1/4 cups cake flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
3/4 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
1/2 cup butter-softened |
1 cup brown sugar-light or dark |
1 cup white sugar |
3 eggs |
1 cup buttermilk-room temperature |
1/2 cup sour cream |
1 1/2 cups mashed sweet potatoes |
1 teaspoon vanilla extract |
cream cheese frosting |
1 8oz package cream cheese- softened |
1/4 cup butter- softened |
1 teaspoon vanilla extract |
4 cups powdered sugar- sifted |
1 cup chopped toasted pecans-divided(optional) |
Directions:
1. Sift together cake flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger into a medium sized bowl. Set aside.
2. In a large mixing bowl, cream butter until fluffy. Add brown and white sugars and cream until fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Add sour cream and sweet potatoes. Beat until smooth.
5. Turn mixer to lowest setting and add flour mixture alternating with buttermilk beginning and ending with flour. Mix each addition only until combined.
6. Stir in vanilla.
7. Pour batter into two greased and floured 9 round cake pans.
8. Bake at 350 degrees for 25-30 minutes or until inserted toothpick comes out clean.
9. Cool in pans for 10 minutes then turn layers out onto wire racks.
10. Cool completely.
11. Frosting:
12. In a large mixing bowl combine cream cheese, butter, and vanilla. Beat until smooth.
13. Gradually add sugar. Continue beating until smooth and spreadable.
14. Spread a generous helping of frosting on the first cake layer then sprinkle with 1/2 cup pecans.
15. Repeat with second layer then frost sides.
16. Serve immediately with vanilla ice cream if desired or store in refrigerator until ready to eat.
17. Suggestion:
18. Add 1/2 to 1 teaspoon ground cinnamon to frosting for extra flavor.
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