Sharon's Recipes

OCTOBER: Sweet Potato-chocolate Nut Cake


4 oz semisweet chocolate
1 tsp vanilla extract
3 cups flour
1 1/2 cups sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1 tsp salt
2 cups mashed cooked sweet potatoes
1 1/2 cups vegetable oil
4 eggs
1 cup chopped nuts

1) Butter and lightly flour a 10 inch tube pan. Preheat oven to 350 degrees. Melt chocolate and vanilla over a double boiler.

2) Sift together all dry ingredients and set aside. In a large bowl, beat the sweet potatoes and oil together, then beat in the eggs one by one until well blended. Slowly add dry ingredients and mix well; stir in nuts.

3) Put 1/3 of the mixture in another bowl and stir in the chocolate. Alternate the batters in a tube pan, as you would with a marble cake. With a knife, cut through the two batters to swirl together.

4) Bake for 1-1 1/4 hours or until the sides have shrunk away from the pan, the top is springy, and the tester comes out dry. Let cool 10 minutes and then remove from the pan and cool on a rack.

5) For sugar glaze: beat 2-3 tablespoons of boiling water into 1 1/2 cups of confectioner’s sugar until the mixture forms a rich consistancy. Drizzle over the cooled cake.


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