Brown Eyed Susan Sweet Potato Cake Recipes

Steps:

• In a small bowl, combine flour, baking powder, baking soda,salt, cinnamon and ginger. Combine sweet potatoes, sugar and brown sugar in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add oil; beat until well blended.
• Stir in chips, pecans and water. Stir in flour mixture; mix until blended. pour into greased and floured 9x13 inch pan, or 2 9 inch round pans. Bake at 350* for 35-40 min, or until pick comes out clean. Cool completely in pan, for round pans cool 10 min, before removing to cool on wire rack.
• Icing: Microwave chips and butter in a large microwave safe bowl, on medium high for 1 minute, stir, microwave at 10-20 second intervals stirring until smooth, cool to room temperature. Beat the cream cheese and sour cream into the cooled mixture,add the vanilla and almond extracts, gradually beat in the powdered sugar, makes 3 cups. Enjoy!

Steps:

• PREHEAT oven to 350 degrees F. Lightly grease and flour one 13 x9-inch or two 9-inch-round baking pans.
• COMBINE flour, baking powder, baking soda, salt, cinnamon and ginger in small bowl. Combine sweet potatoes, granulated sugar and brown sugar in large bowl. Add eggs one at a time, beating well after each addition. Add oil; beat until well blended. Stir in morsels, pecans and water. Stir in flour mixture; mix until blended. Pour into prepared pan(s).
• BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan(s) on wire rack(s). For layer cakes, remove from pans after 10 minutes. Frost with Creamy Premier White Icing.
• FOR CREAMY PREMIER WHITE ICING: MICROWAVE morsels and butter in small, microwave-safe mixer bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
• BEAT cream cheese and sour cream into morsel mixture until creamy. Add vanilla extract and almond extract. Gradually beat in powdered sugar until mixture reaches spreading consistency. Makes about 3 cups.

Steps:

• PREHEAT oven to 350 degrees F. Lightly grease and flour one 13 x9-inch or two 9-inch-round baking pans.
• COMBINE flour, baking powder, baking soda, salt, cinnamon and ginger in small bowl. Combine sweet potatoes, granulated sugar and brown sugar in large bowl. Add eggs one at a time, beating well after each addition. Add oil; beat until well blended. Stir in morsels, pecans and water. Stir in flour mixture; mix until blended. Pour into prepared pan(s).
• BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan(s) on wire rack(s). For layer cakes, remove from pans after 10 minutes. Frost with Creamy Premier White Icing.
• FOR CREAMY PREMIER WHITE ICING: MICROWAVE morsels and butter in small, microwave-safe mixer bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
• BEAT cream cheese and sour cream into morsel mixture until creamy. Add vanilla extract and almond extract. Gradually beat in powdered sugar until mixture reaches spreading consistency. Makes about 3 cups.

Steps:

• Brown-Eyed Susan Cake preparation: 1. Grease and flour 2 9 layer pans. 2. Cream shortening, butter and sugar until fluffy. 3. Beat eggs in thoroughly. 4. Sift together: flour, baking powder, and salt. 5. Stir in alternately with 1 cup milk. 6. Divide batter into two parts. 7. Into 1 part, blend: chocolate, baking soda and milk. 8. Blend into other part: orange extract, orange rind, and food coloring. 9. Drop the chocolate and orange batters alternately by spoonfuls into prepared pans. 10. Bake at 350 for 25-30 minutes or til tests done. Frosting: 1. Heat sweet butter and cream in saucepan. 2. Stir in confectioner's sugar. 3. Divide frosting in half. 4. To smaller amount, add the orange rind, orange juice, just enough to make easy to spread. 5. To larger amount, add: chocolate; melted, rich milk or cream, to make glossy and easy to spread. 6. Spread some of the chocolate frosting between layers and the orange frosting around sides scalloping the top edge.

Steps:

• Preheat oven to 350. Lightly grease and flour two 9 inch round baking pans.
• Combine flour, baking powder, baking soda, salt, cinnamon and ginger in small bowl. Combine sweet potatoes, sugar and brown sugar in large bowl. Add eggs, one at a time, beating well after each addition. Add oil; beat until well blended. Stir in morsels, pecans and water. Stir in flour mixture; mix until blened. Pour into prepared pans.
• Bake for 35 to 40 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely.
• Frosting:.
• Microwave chips and butter in small, uncovered, microwave-safe bowl on medium-high (70%) for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted. Cool to room temperature.
• Beat cream cheese and sour cream into morsel mixture until creamy. Add vanilla extract and almond extract. Gradually beat in powdered sugar until mixture reaches spreading consistency.
• Spread frosting between layers and over top and sides of cake.