Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Brown-Eyed Susan Sweet Potato Cake Recipe
    Lost? Site Map

    Brown-Eyed Susan Sweet Potato Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Courtly's Note:

    This moist chocolate-studded cake is from Vesy Best Baking. No one guesses it's made with sweet potatoes, it's a crowd pleaser!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Frosting

    Directions:

    1. 1
      Preheat oven to 350. Lightly grease and flour two 9 inch round baking pans.
    2. 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. 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. 4
      Frosting:.
    5. 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. 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. 7
      Spread frosting between layers and over top and sides of cake.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Brown-Eyed Susan Sweet Potato Cake

    Serving Size: 1 (204 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 728.7
     
    Calories from Fat 330
    45%
    Total Fat 36.7 g
    56%
    Saturated Fat 11.4 g
    57%
    Cholesterol 71.6 mg
    23%
    Sodium 484.4 mg
    20%
    Total Carbohydrate 97.3 g
    32%
    Dietary Fiber 3.0 g
    12%
    Sugars 70.6 g
    282%
    Protein 7.1 g
    14%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites