brown-eyed susan sweet potato cake
One Word- "YUMMY"
prep time
15 Min
cook time
40 Min
method
---
yield
10-12 serving(s)
Ingredients
- 2 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 can 15oz. cut sweet potatoes, drained and mashed
- 1 cup sugar
- 1/2 cup brown sugar
- 3 - eggs
- 1 cup canola oil
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup water
- - icing:
- 3/4 cup white baking chips
- 2 tablespoons butter
- 4 ounces cream cheese softened
- 1/3 cup sour cream
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 4 cups powdered sugar
How To Make brown-eyed susan sweet potato cake
-
Step 1In a small bowl, combine flour, baking powder, baking soda,salt, cinnamon and ginger. Combine sweet potatoes, sugar and brown sugar in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add oil; beat until well blended.
-
Step 2Stir in chips, pecans and water. Stir in flour mixture; mix until blended. pour into greased and floured 9x13 inch pan, or 2 9 inch round pans. Bake at 350* for 35-40 min, or until pick comes out clean. Cool completely in pan, for round pans cool 10 min, before removing to cool on wire rack.
-
Step 3Icing: Microwave chips and butter in a large microwave safe bowl, on medium high for 1 minute, stir, microwave at 10-20 second intervals stirring until smooth, cool to room temperature. Beat the cream cheese and sour cream into the cooled mixture,add the vanilla and almond extracts, gradually beat in the powdered sugar, makes 3 cups. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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