Brown-Eyed Susan Sweet Potato Cake

Level: Intermediate
Prep Time: 15 min
Cook Time: 35 min
Cooling Time:
Yields: 12 servings

Description

Brown-Eyed Susan Sweet Potato Cake was a finalist winner of the Nestlé Toll House "Share the Very Best" recipe contest, this dessert was created by Helen Conwell of Fairhope, AL. This cake recipe will put YOU on a pedestal!

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 can (15 oz.) mashed sweet potatoes or unsweetened sweet potatoes, rinsed, drained, and mashed
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup chopped pecans
  • 1/2 cup water
  • CREAMY PREMIER WHITE ICING
  • 3/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 1 1/2 tablespoons butter or margarine
  • 1/2 cup (4 oz.) cream cheese
  • 1/3 cup sour cream
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 3 to 4 cups powdered sugar

Directions

FOR CAKE:
PREHEAT
oven to 350° F. 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 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).

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.

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 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.


Photograph is exclusive property of Publications International, LTD.

yummy

by L. Loraine , , on Dec. 2009

I love to bake different kinds of cakes and pies, and each Christmas I try a different cake. This cake was easy to make and the tast was out of sight, icing was also easy . I made the same cake butinstead of sweet potatoes, I used pumpkin and it was just as good. Now I feel like a pro at baking. Thanks again for such wonderful recipe.

Excellent

by c. carol , lewiston ny on Nov. 2009

This cake was great and got many compliments from people at the pot luck.

Creamy Premier White Icing

by L. L , on Mar. 2008

I used this Icing recipe to frost my own sweet potato pound cake & it was FABULOUS! Everyone LOVED it! Would be great on carrot cake, banana cake, etc. Can't go wrong. EXCELLENT!!!!

brown- eyed susan sweet potato cake

by p. patricia , LUFKIN, TX on Jan. 2008

this is an every good and moist cake that every one should trid. my girls help me with this cake. it going to be one of my favorite for my family.

Simple and Yummy

by S. S , PHILA, PA on Jan. 2008

I made this cake for the holidays everyone couldn't believe how good it was. Also the frosting is useful on other cake varieties. Will make again.

GREAT!!

by D. DIANNE , GLEN GARDNER, NJ on Jan. 2008

I had my granddaughter over the holidays and she does not like sweet potato, but loved this cake. We grew sweet potatoes this year so I used fresh baked instead of canned. Worked fine. The whole family said I could make it again.

yummy

by E. EILEEN , shirley, NY on Mar. 2007

I thought it would be much harder to make then it was an I got the family to get the fiber of the sweet potatoes!!! I will make it again

Outstanding!

by F. Faith , NEW BERN, NC on Mar. 2007

I made this exactly like the recipe stated and my whole family loved it. It takes a little more time but it is worth it. I then decided to be adventurous and used canned pumpkin the next time I made it. It came out just as good. This recipe is by far one of the best. You really need to try it.

BROWN EYED SUSAN SWEET POTATO CAKE

by A. ANNIE , PRICHARD, AL on Mar. 2007

TRIED THIS RECIPE IT WAS DELIOUSELY GOOD. CAKE WAS GONE IN ONE DAY

brown-eyed susan sweet potato cake

by e. elaine , little falls, NJ on Mar. 2007

What a delicious dessert! Elegant and worth the time to make. Everyone will LOVE this special treat!