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Chocolate- Sweet Potato Cake
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Rice and Grains,
Sweet potatoes add moistness, natural sweetness, and a lot of beta-carotene.
|Total: 1hr 29min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a steamer, cook the sweet potatoes until very tender, about 20 minutes. Transfer to a bowl and mash. Set aside.
Preheat the oven to 350Â°F. Lightly oil two 8-inch round cake pans.
In a medium bowl, stir together the flours, baking soda, cinnamon, and salt. Set aside
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.
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.
Meanwhile, with an electric mixer, cream the cream cheeses with the confectioners' sugar and cocoa.
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.
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