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Chocolate- Sweet Potato Cake

Sweet potatoes add moistness, natural sweetness, and a lot of beta-carotene.

Ingredients

Serves: Prep:  29min |Cook: 50min |Total: 1hr 29min
              

Directions

1.
In a steamer, cook the sweet potatoes until very tender, about 20 minutes. Transfer to a bowl and mash. Set aside.
2.
Preheat the oven to 350°F. Lightly oil two 8-inch round cake pans.
3.
In a medium bowl, stir together the flours, baking soda, cinnamon, and salt. Set aside
4.
With an electric mixer, beat the granulated sugar, brown sugar, and oil until well combined. Beat in the whole eggs and egg whites one at a time, beating well after each addition. Beat in the mashed sweet potatoes, chocolate, and vanilla. Alternately fold in the flour mixture and the buttermilk, beginning and ending with the flour mixture.
5.
Spoon the batter into the pans. Bake for 30 minutes, or until a toothpick inserted in the centers comes out clean. Cool 10 minutes in the pans on a rack, then turn out onto the rack to cool completely.
6.
Meanwhile, with an electric mixer, cream the cream cheeses with the confectioners' sugar and cocoa.
7.
Place one layer on a cake plate. Spread the top with the apricot fruit spread. Top with the second layer and frost the top and sides with the cream cheese frosting.

Nutritional Facts per serving

CALORIES 359 CAL

FAT 15 G

SATURATED FAT 7.1 G

CHOLESTEROL 50.3 MG

SODIUM 219.1 MG

CARBOHYDRATES 52.2 G

TOTAL SUGARS 32.9 G

DIETARY FIBER 3.2 G

PROTEIN 7.5 G
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