Brown-Eyed Susan Sweet Potato Cake
From peetabear 15 years ago
Ingredients
- cake 2-1/4 cups all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground ginger shopping list
- 1 can (15 ounces) mashed sweet potatoes or 1 can (15 ounces) unsweetened sweet potatoes, rinsed, drained and mashed shopping list
- 1 cup granulated sugar shopping list
- 1/2 cup packed dark brown sugar shopping list
- 3 large eggs shopping list
- 1 cup vegetable oil shopping list
- 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-sweet chocolate Morsels shopping list
- 1 cup chopped pecans shopping list
- 1/2 cup water shopping list
How to make it
- PREHEAT oven to 350°F. Lightly grease and flour two 9-inch-round cake pans or one 13×9-inch baking pan.
- 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).
- 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)
The Rating
Reviewed by 8 people-
Thank you Peeta! Sounds wonderful! 5*
gourmetana
in London loved it
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I love sweet taters and this is a sweet way to use them. Thanks, my friend. ^5
JM
mystic_river1
in Bradenton loved it
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I love sweet potato cake. This sounds wonderful!
bluewaterandsand
in GAFFNEY loved it
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