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    CRYSTAL GAYLE'S SWEET POTATO PRALINE CAK


    Source of Recipe


    Unknown

    1 cup brown sugar
    1/2 cup butter or margarine
    1/4 cup evaporated milk
    3/4 cup chopped nuts
    2 3/4 cups flour
    2 tsp. baking powder
    2 tsp. cinnamon
    1 tsp. salt
    1/2 tsp. baking soda
    1/2 tsp. nutmeg
    1/4 tsp. ground cloves
    1 1/2 cup white sugar
    1 cup vegetable oil
    4 eggs
    1 can (15 oz.) sweet Potatoes

    1. Heat brown sugar, butter and evaporated milk in a 2-quart saucepan over medium heat, stirring occasionally, until butter is melted. Pour into ungreased 13 x 9 glass baking pan. Sprinkle with nuts.

    2. Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; set aside. Beat sugar, oil, eggs and sweet potatoes in large bowl with mixer on medium speed for 1 minute, scraping sides constantly. Gradually beat in flour mixture on medium speed for 2 minutes, scraping bowl sides. Carefully spoon batter over pecan mixture.

    3. Bake in a 325 degree preheated oven for 50 to 60 minutes. (or until a toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down onto pan; turn tray and pan over. Let pan remain over cake a few minutes.

    Topping
    1 har Smuckers Caramel ice cream topping
    1/2 cup chopped pecans

    Drizzle caramel topping over entire cake while slightly warm then sprinkle with pecans.
 

 

 

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