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Sweet Potato Cake

Serves: 15
Total Calories: 32

Ingredients

1 package Betty Crocker SuperMoist yellow cake mix
1/2 cup chopped pecan, if desired
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1 can (18 ounces) vacuumpacked sweet potato cooked and mashed (1 3/4 cups)
(Browned Butter Frosting in Fabulous Frosting and Glazes)
Additional chopped pecans if desired

Directions:

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.
1 Serving: Calories 315 (Calories from Fat 70) Fat 8g (Saturated 4g) Cholesterol 55mg Sodium 270mg Carbohydrate 59g (Dietary Fiber 1g) Protein 3g. % Daily Value: Vitamin A 92% Vitamin C 6% Calcium 8% Iron 6%.
Betty's Tip It's hard to beat the rich flavor of Browned Butter Frosting, but if you don't want to make frosting from scratch, you can serve the cake plain or topped with a drizzle of caramel sauce.

Nutritional Facts:

Serves: 15
Total Calories: 32
Calories from Fat: 26

This Sweet Potato Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.


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