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Cake: Brown Eyed Susan Sweet Potato Cake

Source of Recipe


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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
  
• 1 (15 ounce) can mashed sweet potatoes or 1(15 ounce) can unsweetened sweet potatoes, rinsed, drained and mashed
  
• 1 cup granulated sugar
  
• 1/2 cup packed dark brown sugar
  
• 3 large eggs
  
• 1 cup vegetable oil
  
• 1 (6 ounce) package Nestle Toll House Semi-Sweet Chocolate Morsels
  
• 1/2 cup chopped pecans
  
• 1/2 cup water
  
• Creamy Premier White Icing:
  
• 3/4 cup Nestle Toll House Premier White Morsels
  
• 1 1/2 tablespoons butter or margarine
  
• 1/2 cup (4 ounces) cream cheese, softened
  
• 1/3 cup sour cream
  
• 3/4 teaspoon vanilla extract
  
• 1/4 teaspoon almond extract (optional)
  
• 3 to 4 cups powdered sugar
  






Instructions



1. For Cake: Preheat oven to 350°F. Lightly grease and flour two 9" round cake pans or one 13×9" baking pan.
   
   
2. 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).
   
   
3. 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.
   
   
4. For Creamy Premier White Icing: Microwave morsels and butter in small, uncovered, microwave safe bowl on Medium High (70%) power 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 morsels are melted. Cool to room temperature.
   
   
5. 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 icing.
   
   
6. Makes 12 servings.