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1 package Betty Crocker SuperMoist yellow cake mix
1/2 cup chopped pecans, if desired
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1 can (18 ounces) vacuumpacked sweet potatoes cooked and mashed (1 3/4 cups)
(Browned Butter Frosting in Desserts)
Additional chopped pecans if desired
1 Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening; lightly flour.
2 Beat all ingredients except Browned Butter Frosting and additional pecans in large bowl with electric mixer on low speed 30 seconds (batter will be thick). Beat on medium speed 2 minutes, scraping bowl frequently. Pour into pan.
3 Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen. Cool completely, about 1 hour. Spread frosting over top of cake. Sprinkle with pecans. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): Bake 35 to 40 minutes.
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