Sweet Potato Cake

Whisk together & then set aside:

• 2 3/4 c. flour
• 2 t. baking soda
• 2 t. baking powder
• 1/2 t. salt
• 1 T. cinnamon
• 1 T. ginger
• 1/2 t. nutmeg

In your mixer bowl beat together for 4 minutes:

• 1 c. butter (room temperature)
• 2 c. sugar

Add and beat for 1 minute:

• 3 eggs, slightly beaten

Add and beat until well mixed:

• 2 1/2 c. mashed sweet potatoes (no seasoning!)

Scrape the bowl and make sure things are blended. Now turn the mixer on low and slow add as follows, mixing well between each addition:

• 1/3 of the flour mixture
• 1/2 c. buttermilk
• 1/3 of the flour mixture
• 1/2 c. buttermilk
• 1/3 of the flour mixture

Make sure it is well mixed. Preheat the oven to 350°. Pour batter into pans sprayed with PAM or greased and floured. I have baked the cake in a variety of pans. If you use a jelly roll pan (about 11″x16″), bake for about 30 minutes. To make a double layer cake, pour into 2 round 10″ pans and bake for 30 minutes. I have made a triple layer cake baking in 3 round 8″ pans, baking for 25 minutes.

CREAM CHEESE FROSTING

Beat for about 3 minutes:

• 8 oz. cream cheese
• 1/4 c. melted butter

Slowly add:

• 2 – 3 c. powdered sugar

Add into the bowl and beat until blended together:

• 8 oz. container Cool Whip

To frost this cake, it is easiest when the cakes are slightly frozen. Frost them quickly and store in the refrigerator. It should be refrigerated at least 4 hours before serving.

RECIPE I USE FOR A LAYERED SHEET CAKE:

Whisk together and set aside:

• 4 c. flour
• 1 T. baking soda
• 1 T. baking powder
• 3/4 t. salt
• 1 T plus 1 1/2 t. cinnamon
• 1 T. ginger
• 3/4 t. nutmeg

Beat for 3 minutes:

• 1 1/2 c. butter, room temperature
• 3 c. sugar

Add and beat for 1 minute:

• 4 eggs, slightly beaten

Add and beat for about 2 minutes:

• 3 1/2 c. mashed sweet potatoes

Scrape down the bowl. With the mixer on low, stir each addition in order given. Blend well after each addition:

• 1/3 of the flour mixture
• 3/4 c. buttermilk
• 1/3 of the flour mixture
• 3/4 c. buttermilk
• 1/3 of the flour mixture

Scrape bowl and make sure everything is well blended. Preheat oven to 350°. Spray 2 jelly roll pans with PAM (or grease and flour the pans). Pour batter in! Bake for 15 minutes and then swap the pans on the racks and bake for another 10 minutes. Cool for about 20 minutes and then remove from pans. Frost the cold (even slightly frozen cake) and layer and place in the refrigerator.