Sweet Potato Chocolate Cake - xp

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* Exported from MasterCook *

 

Sweet Potato Chocolate Cake

 

Recipe By : " From the Farmers' Market " by Richard Sax with Sandra Gluck

Serving Size : 16 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium sweet potato -- (about 5 ounces)

3/4 cup unsalted butter -- softened

(1 1/2 sticks)

3 ounces unsweetened chocolate -- cut into pieces

1 cup pecans -- finely chopped

(about 4 ounces)

2 cups sifted flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups granulated sugar

1/2 cup light brown sugar

grated zest of 1 orange

4 eggs

1 tablespoon orange juice

2/3 cup buttermilk

CHOCOLATE FROSTING (OPTIONAL):

6 tablespoons unsalted butter -- melted

1/3 cup milk

1 teaspoon vanilla extract -- (pure)

3 tablespoons unsweetened cocoa powder

2 2/3 cups confectioner's sugar

FOR GARNISH:

pecan halves

 

1. Preheat the oven to 400 F. Generously butter a 9 x 13-inch baking pan; set

aside.

 

2. Wrap the sweet potato in foil and bake on the center rack of the oven until

tender, 45 minutes to 1 hour. When cool enough to handle, peel the sweet potato

and mash the flesh with 2 tablespoons of the butter; you should have about 3/4

cup. Set aside. Melt the chocolate over hot water; set aside.

 

3. Adjust the oven heat to 350 F. In a small bowl, toss the pecans with 1/4 cup

of the flour; set aside. Re-sift the remaining flour onto a sheet of wax paper

with the baking soda and salt; set aside.

 

4. In an electric mixer, cream the remaining butter with the sugar, brown sugar,

and orange rind at medium speed until light and fluffy. Beat in the eggs, one at

a time. Lower the mixer speed slightly; beat in the melted chocolate and sweet

potato mixture.

 

5. Add the sifted flour mixture alternately with the buttermilk, beginning and

ending with the dry ingredients; do not overmix. Add the pecan mixture, mixing

just until incorporated. Spread the batter in the prepared cake pan, smoothing

the surface evenly.

 

6. Bake just until the cake pulls away from the sides of the pan and springs

back lightly when touched, 40 to 45 minutes. Transfer to a wire rack and cool

for about 20 minutes.

 

7. Chocolate Frosting (optional): Stir together the melted butter and milk until

blended. Stir in the vanilla; set aside. In a mixing bowl, stir together the

cocoa powder and confectioners' sugar. Pour in the butter mixture, stirring

until smooth. Add more milk, if needed, to bring the frosting to a spreadable

consistency. Spread the frosting evenly over the cake with a spatula. Garnish

with pecan halves. (If you don't want to frost the cake, just dust with

confectioners' sugar.) Cut in rectangles and serve from the pan.

 

Dark, dense, and delicious. Our colleague Jean Anderson brought back a chocolate

potato cake recipe from Gladys Rasmussen's Idaho potato farm. We liked the cake

so much that we thought it would work well with sweet potatoes. It does. Makes

12 to 16 pieces.

 

Typed for you by BrendaAdams

 

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Per Serving (excluding unknown items): 430 Calories; 22g Fat (44.5% calories

from fat); 5g Protein; 57g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol;

126mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat

Milk; 4 Fat; 2 1/2 Other Carbohydrates.