Sensational Sweet Potato Cake 2

Move over carrot cake, this fabulous three-layer spiced cake is iced with a rich cream cheese frosting.

Recipe Ingredients:

Cake:
1 (18.25-ounce) package yellow cake mix
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
2 tablespoons light olive oil
1 1/3 cups water
1 (15-ounce) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
1 cup drained crushed pineapple
1 teaspoon vanilla extract

Cream Cheese Frosting:
1 (8-ounce) package cream cheese
3 tablespoons margarine or butter
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract

Cooking Directions:

1. For Cake: Preheat the oven to 350°F (175°C). Coat three 9-inch round cake pans with nonstick cooking spray and dust with flour.
2. In a large mixing bowl, combine the cake mix, cinnamon, nutmeg, eggs, oil, water, sweet potatoes, crushed pineapple and vanilla. Mix at a low speed until well combined. Pour into prepared pans.
3. Bake for 20 to 25 minutes or until a wooden pick inserted comes out clean. Cool and ice cake with Cream Cheese Frosting.
4. For Cream Cheese Frosting: In a mixing bowl, blend together the cream cheese and margarine. Gradually add the powdered sugar mixing until smooth. Add vanilla. Blend again.

Makes 16 servings.

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photograph provided courtesy of Louisiana Sweet Potato Commission.