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Brown-Eyed Susan Sweet Potato Cake




Source of Recipe


Internet


List of Ingredients




2-1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
15-ounces mashed sweet potatoes or unsweetened sweet potatoes, rinsed, drained and mashed
1 cup granulated sugar
3 large eggs
1 cup vegetable oil
1 cup Nestle Toll House Semi-Sweet Morsels
1/2 cup chopped pecans
1/2 cup water


3/4 cup Nestle Toll House Premier White Morsels
1-1/2 tablespoons butter or margarine
1/2 cup cream cheese (4-ounces)
1/3 cup sour cream
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract, optional
Powdered Sugar



Recipe



Preheat oven to 350 degrees. Lightly grease and flour one 13 x 9-inch or two 9-inch round baking pans.

Combine flour, baking powder, baking soda, salt, cinnamon and ginger in small bowl.

Combine sweet potatoes, granulated sugar and brown sugar in a 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 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.

CREAMY PREMIER WHITE ICING

Microwave morsels and butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted. Cool to room temperature.

Beat cream cheese and sour cream into morsel mixture until creamy. Add vanilla extract and almond extract. Gradually beat in powdered sugar until mixture reaches spreading consistency. Makes about 3 cups.