SWEET POTATO SHEET CAKE
Betty Crocker™ Super Moist™ yellow cake is transformed into an autumn full-flavored dessert with a hint of orange. The icing on the cake? Cream cheese frosting, of course!
Provided by Deborah Harroun
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
- Grate peel from orange to get about 1 1/2 tablespoons; set aside for Icing. Squeeze orange to get 1/3 to 1/2 cup juice. Place juice in large bowl.
- To bowl with orange juice, add remaining Cake ingredients. Beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
- In medium bowl, beat Icing ingredients until smooth. Spread onto cake. Store cake in refrigerator.
Nutrition Facts : Calories 480, Carbohydrate 62 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 45 g, TransFat 1/2 g
SWEET POTATO SHEET CAKE WITH BACON CREAM CHEESE FROSTING
Betty Crocker® cake mix and bacon cream cheese frosting come together in this sweet potato cake - a delicious dessert treat for your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray.
- In large bowl, beat cake mix, milk, oil, eggs, sweet potatoes and apple pie spice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
- Bake 34 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack, about 1 hour.
- In medium bowl, beat cream cheese and butter with electric mixer on medium speed 2 minutes or until creamy. Beat in powdered sugar, brown sugar and vanilla. Stir in bacon. Frost cake. Sprinkle with pecans. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 230 mg
SWEET-POTATO LAYER CAKE WITH ORANGE-CREAM CHEESE FROSTING
Categories Cake Dessert Bake Thanksgiving Cream Cheese Orange Walnut Sweet Potato/Yam Fall Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 400°F. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350°F.
- Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks.
- For frosting:
- Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla.
- Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively atop cake. Chill until frosting sets, at least 2 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)
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