Sweet Potato Cake with Cream Cheese Frosting
My sister in law Rebecca made this cake yesterday. I brought over spinach lasagna for dinner, and then we had this scrumptious cake for desert! She found the recipe from the The Cake Mix Doctor, and then made her own tasty adjustments. As you can see, the cake has a wonderful texture. It's rather dense & moist from the sweet potato, but in no way is it undercooked. Perfect! The recipe calls for caned sweet potatoes, but she used the fresh ones, mashed with buttermilk. And, to add a bit more flavor, she added vanilla. I can't believe the original recipe didn't call for any. For even more changes, the frosting recipe called for coconut and pecans. Since cream cheese frosting and spice cake are both really rich, she opted to leave out the add-ins. I think that was a great idea, since the focus was really on the cake; not on everything else. For a future suggestion, Rebecca mentioned using a plain butter cream frosting next time, since this particular cream cheese frosting is extremely rich. Either way would be great, since the cake is really the star.
After dinner, I took a piece home for Greg. It was a great just home from work treat for him. Like the rest of us at dinner, he just loved it. Thankfully, Rebecca gave me this cook book as a wedding gift, he can make this for himself whenever he wants! But since it's just us, maybe cupcakes, and freezing the rest might be a better idea. For those...
