Brown-eyed Susan Sweet Potato Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 2 1/4 cups 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 unsweetened sweet potatoes, rinsed, drained and mashed
• 1 cup sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 1 cup vegetable oil
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped pecans
• 1/2 cup water
• 3/4 cup chocolate chips
• 1 1/2 tablespoons butter
• 1/2 cup cream cheese, softened
• 1/3 cup sour cream
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 -4 cups powdered sugar

Recipe

• 1 preheat oven to 350. lightly grease and flour two 9 inch round baking pans.
• 2 combine flour, baking powder, baking soda, salt, cinnamon and ginger in small bowl. combine sweet potatoes, 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 blened. pour into prepared pans.
• 3 bake for 35 to 40 minutes or until wooden pick inserted in centers comes out clean. cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely.
• 4 frosting:.
• 5 microwave chips and butter in small, uncovered, microwave-safe bowl on medium-high (70%) 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.
• 6 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.
• 7 spread frosting between layers and over top and sides of cake.