Sweet potato chocolate nut cake

1 servings

Ingredients

Quantity Ingredient
-The colors and flavor of this moist cake arre a knockout. The recipe is adapted frro mthe 'The Victory Garrde Cookbook by Marian Morash (Knopf, New York, 1982)

Directions

4 ounces semisweet chocolate 1 tsp vanilla extract 3 cups flour 1-½ cups sugar 2 tsp baking powder 2 tsp baking soda 1-½ tsp cinnamon ¾ tsp ground ginger ¼ tsp ground cloves ¼ tsp freshly grated nutmeg ½ tsp salt 2 cups mashed cooked sweet potatoes 1-½ cups vegetable oil 4 eggs 1 cup chopped nuts Butter and lightly flour a 10 inch tube pan. Place chocolate and vanilla in a small saucepan and set, covered, in a larger pan that you've just filled with boiling water. 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.

Pout one third of the mixture in another bowl and stir in the chocolate, which should be melted smooth by now. Alternate the batters in the tube pan, as you would for a marble cake. With a knife, cut through the two batters to swirl together slightly. Bake in a preheated 350F oven for 1 to 1-¼ hours, or until the sides have shrunk away from the pan, the top is springy, and tester comes out dry. Let cool 10 minutes and then remove from the pan and cool on a rack. if desired, drizzle with a thin confectioner's sugar glaze (beat 2-3 tbsp boiling water into 1-½ cup confectioner's sugar) Origin: The Old Farmer's Almanac, 1995 Canadian Edition. Shared by: Sharon Stevens, Sept/94.

From: Sharon Stevens Date: 09-23-94

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