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Sweet Potato & Chocolate Chip Cake

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Submitted by: d.sokolowski

 

Finely shredded raw sweet potato, pecans, & chocolate chips are folded into the batter of this lightly spiced cake, topped with a cooked frosting.
 

Ingredients

  • 1 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups finely shredded uncooked sweet potato (about 1-2 medium)
  • 1/4 cup hot water
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp cinnnamon
  • 1 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • Frosting:
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 cup evaporated milk
  • 3 egg yolks, beaten
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans
  • 1 tsp vanilla

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Method

Preheat oven to 350 degrees. Grease a 9x13" baking pan. In a large mixing bowl, beat oil and sugar until combined. Add eggs, one at a time, beating well after each addition. Add sweet potato, water and vanilla; mix well. Stir together flour and cinnamon; add to potato mixture. Stir in nuts and chips. Pour into prepared pan, and bake at 350 for 40-45 minutes, until toothpick inserted comes out clean. For frosting, melt butter in medium saucepan; whisk in sugar, evaporated milk, and egg yolks until smooth. Bring to a boil over medium heat; stir and boil gently for 2 minutes. Remove from heat and add coconut, pecans, and vanilla. Spread over warm cake. Cool on wire rack.

 

Notes: Great with vanilla ice cream or whipped cream!

 

Number of Servings: 12-15

 

Submitted by: d.sokolowski ()

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