Prep 20 mins
Cook 45 mins
A perfect Thanksgiving (or any day) recipe. From Martha Stewart on Yahoo!
- 2 lbs sweet potatoes
- 1 1⁄4 cups vegetable oil
- unsalted butter, for pans
- 2 cups cake flour, plus more for pans (not self-rising)
- 4 large eggs
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons pure vanilla extract
- 3 tablespoons brandy
- 1 1⁄2 cups unsalted macadamia nuts, toasted coarsely chopped
- 1 lb white chocolate
- 2 cups heavy cream
- Heat oven to 400 degrees.
- Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet.
- Bake until tender, 30 to 40 minutes.
- When cool enough to handle, remove skin, and mash flesh with a fork into coarse pure.
- Lower oven temperature to 325 degrees.
- Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes.
- Add remaining 1 cup vegetable oil; beat on medium speed until well combined.
- Add the cooled sweet potatoes; mix until combined.
- Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture.
- Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
- Evenly distribute cake batter into prepared pans, and transfer to the oven.
- Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes.
- Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
- Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
- When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
- Cut each cake layer in half horizontally, creating four layers.
- Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost.
- Repeat frosting-and-stacking process until each layer is frosted.
- Spread remaining frosting on sides and top of cake.
- Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.