Brown-Eyed Susan Sweet Potato Cake Recipe

Name: Brown-Eyed Susan Sweet Potato Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; 1 (15 ounce) canunsweetened sweet potatoes, rinsed, drained and mashed; 1 cup sugar; ½ cup packed brown sugar; 3 eggs; 1 cup vegetable oil; 1 cup semi-sweet chocolate chips; ½ cup chopped pecans; ½ cup water; ¾ cup white chocolate chips; 1 ½ tablespoons butter; ½ cup cream cheese, softened; ⅓ cup sour cream; ¾ teaspoon vanilla extract; ¼ teaspoon almond extract; 3 -4 cups powdered sugar

Servings: persons

2 ¼ cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 (15 ounce) canunsweetened sweet potatoes, rinsed, drained and mashed
1 cup sugar
½ cup packed brown sugar
3 eggs
1 cup vegetable oil
1 cup semi-sweet chocolate chips
½ cup chopped pecans
½ cup water
¾ cup white chocolate chips
1 ½ tablespoons butter
½ cup cream cheese, softened
⅓ cup sour cream
¾ teaspoon vanilla extract
¼ teaspoon almond extract
3 -4 cups powdered sugar

1
Preheat oven to 350.
2
Lightly grease and flour two 9 inch round baking pans.
3
Combine flour, baking powder, baking soda, salt, cinnamon and ginger in small bowl.
4
Combine sweet potatoes, sugar and brown sugar in large bowl.
5
Add eggs, one at a time, beating well after each addition.
6
Add oil; beat until well blended.
7
Stir in morsels, pecans and water.
8
Stir in flour mixture; mix until blened.
9
Pour into prepared pans.
10
Bake for 35 to 40 minutes or until wooden pick inserted in centers comes out clean.
11
Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely.
12
Frosting:.
13
Microwave chips and butter in small, uncovered, microwave-safe bowl on medium-high (70%) for 1 minute; stir.
14
Morsels may retain some of their original shape.
15
If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted.
16
Cool to room temperature.
17
Beat cream cheese and sour cream into morsel mixture until creamy.
18
Add vanilla extract and almond extract.
19
Gradually beat in powdered sugar until mixture reaches spreading consistency.
20
Spread frosting between layers and over top and sides of cake.

2184

kcal

Calories

119

Fat

261

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 ¼ cups flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Brown-Eyed Susan Sweet Potato Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown-Eyed Susan Sweet Potato Cake

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