Sweet Potato Chocolate Cake Recipe

Sweet Potato Chocolate Cake
Ingredients

2/3 cup cooked mashed sweet potato (1 medium sweet potato)
1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 tsp. each baking powder, baking soda
1/8 tsp. salt
1/2 cup each low-fat buttermilk, canola oil, sugar
1/2 tsp. vanilla extract
2 large eggs
Frosting:
2 tbsp. each unsalted butter or margarine, softenedl; reduced-fat
sour cream
Directions
Preheat oven to 350° F. Lightly grease a 9″ round cake pan
with butter. Peel and chop sweet potato into 1″ chunks. Boil in a
pot with just enough water to cover until tender, about 5 minutes.
Drain, mash with a fork (or put through a ricer), and let cool.
Into a bowl or onto waxed paper, sift together flour, cocoa, baking
powder, baking soda, and salt. In a small bowl, combine buttermilk,
vanilla, and 2/3 cup cooled sweet potato until well blended. In a
large mixing bowl with mixer on medium-high speed, beat oil while
slowly adding sugar. Add eggs, 1 at a time, and continue beating for
5 minutes. With mixer on lowest speed, add sweet potato mixture
followed by flour mixture. Pour batter into cake pan. Bake for 25
minutes or until a toothpick inserted in center comes out clean. Cool
completely in the pan on a wire cooling rack. Meanwhile, prepare
frosting. In a medium bowl with hand mixer, beat butter and sour
cream. Mix in confectioners’ sugar, cocoa and vanilla. Beat until
smooth, 3 – 4 minutes. Adjust consistency, if necessary, by adding a
little milk or sour cream. Cover top of cooled cake with frosting.
Makes 1 (9″) cake.

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