SENSATIONAL SWEET POTATO CAKE
Cake:
1 (18.25-ounce) package reduced-fat yellow cake mix
1 (15 1/4-ounce) can crushed pineapple, drained well
1 (15-ounce) can sweet potato pieces, drained & mashed
1 1/3 cups water
3 large eggs, room temperature
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
Cream Cheese Frosting (recipe follows)
Directions:
1. Preheat oven to 350*F (175*C). Grease and flour 3 (9-inch) round cake
pans; set aside.
2. Place all ingredients for cake in a large mixing bowl and beat at low
speed with an electric mixer for 3 minutes. Distribute the batter evenly
between the 3 prepared cake pans.
3. Bake for 20 to 25 minutes or when pressed lightly in the center and
cake springs back. Cool in pans on wire racks 10 minutes before removing
from pans. Cool completely on wire racks.
4. Frost between cooled cake layers, top and sides with Cream Cheese
Frosting Makes 1 (3-layer) cake.
Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
3 tablespoon butter or margarine
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1. Beat cream cheese and butter at medium speed with an electric mixer
until creamy. Gradually add powdered sugar, beating until smooth. Add
vanilla and beat until well-blended. Makes 3 cups.
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
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