SWEET POTATO CAKE
I first saw this recipe in a pamphlet, and I held on to it for about six years. I always said I was going to try it. Well I finally did. My first cake, I left out the coconut and the nuts, and just made a plain batter, and baked it in a bundt pan. It came out very moist and delicious. Just make sure you don't overfill the bundt...
Provided by Cecelia Anderson
Categories Cakes
Time 35m
Number Of Ingredients 17
Steps:
- 1. Cook whole potatoes in boiling water to cover until tender, about 20 minutes. Cut open: cool completely. Spoon potato flesh into a bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.
- 2. Preheat oven to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray; set aside. Combine flour, ginger, nutmeg, and cinnamon in medium bowl.
- 3. Combine sweet potato, sugar, oil eggs, and condensed milk in large bowl; beat at medium speed with mixer until well combined.
- 4. Add flour mixture, beating until smooth. Beat in vanilla. Stir in coconut, and nuts, if desired. Spoon into prepared pans.
- 5. Bake 35 minutes or until a wooden toothpick inserted in centers of cakes comes out clean.
- 6. Cool on wire racks for 5 minutes, remove from pans. Cool completely on wire racks.
- 7. Place 1 cake layer on a plate; spread with 1/2 cup icing, and top with other cake layer. Spread remaining icing over top and sides of cake. Cream Cheese Frosting (recipe follows)
- 8. Beat cream cheese in large bowl at medium speed until fluffy; gradually add sugar.
- 9. Add vanilla; beat until smooth.
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