Glazed Chocolate Yam Cake

Submitted by Sydney Mike

"Here's an unusual cake recipe that comes from The Simply Healthy Lowfat Cookbook, 1995."

 

• Ready In: 1hr 30mins
• Ingredients: 20
• Yields: 1 cake
• Serves: 12

ingredients

• FOR THE CAKE

• 1 lb yam
• 2 cups all-purpose flour
• 1⁄2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon allspice
• 1⁄8 teaspoon ground cloves
• 1⁄3 cup granulated sugar
• 1⁄3 cup light brown sugar, firmly packed
• 1⁄3 cup vegetable oil
• 3 egg whites
• 1 large carrot, shredded
• 2⁄3 cup low-fat buttermilk
• 1⁄2 cup carrot juice

• FOR THE GLAZE

• 1 cup powdered sugar
• 2 tablespoons orange juice
• 2 teaspoons orange zest, grated

directions

1. FOR THE CAKE ~ Preheat oven to 450 degrees F.
2. Prick yams with a fork in several places, then place on baking sheet & bake until tender, about 45 minutes, then remove from oven to cool.
3. When cool enough to handle, peel yams & mash.
4. Reduce oven temperature to 350 degrees F, then, with cooking spray, generously coat inside of a 9"x13" baking dish & set aside.
5. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, salt, nutmeg, allspice & cloves, then set aside.
6. In another large mixing bowl, with an electric mixer, beat together mashed yams, granulated sugar, brown sugar & vegetable oil until light & fluffy.
7. Beat in egg whites until well combined, then fold in the shredded carrot.
8. In a small bowl, stir together buttermilk & carrot juice, then alternately fold this mixture AND the flour mixture into yam mixture, beginning & ending with flour mixture.
9. Spoon batter into prepared pan, smoothing the top, then bake 35 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in pan on a wire rack.
11. FOR THE GLAZE ~ In a medium bowl, stir together powdered sugar, orange juice & orange zest, then drizzle over cooled cake.