Sweet Potato Supprise Cake Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease one 8x12 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
• In a mixing bowl, combine sweet potatoes, bananas, white sugar, brown sugar, pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well.
• Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake for 10 to 15 minutes.

Steps:

• Preheat oven to 350 degrees. Grease & flour 3- 8", or 3-9" cake pans, & set aside
• Cake: Combine oil, sugar, 4 egg yolks & hot water, just until combined.
• In another bowl combine dry ingredients, and add to oil mixture. Mix just until moistened. Stir in sweet potatoes, nuts & vanilla.
• In another bowl, beat 4 egg whites until stiff, but not dry. Fold in batter, & try not to deflate the egg whites.
• Pour into prepared cake pans. cool cakes on wire rack, & frost middle & top of cake only.
• Creamy Coconut Frosting: Combine all ingredients for frosting, except coconut, in a deep pot, or ( dutch oven). Cook on medium heat, about 12 minutes, stirring constantly, until thick. Remove from heat, & stir in coconut, and cool. Frost middle & top of cake.

Steps:

• In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
• In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add sweet potato, oil, 1 teaspoon vanilla, the eggs and pineapple with juice. Beat with electric mixer on medium speed 2 minutes. Stir in cranberries. Pour into pans.
• Bake 25 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
• In medium bowl, beat all Cream Cheese Frosting ingredients with electric mixer on medium speed until smooth. Fill layers and frost side and top of cake. Garnish edge with additional dried cranberries if desired. Store covered in refrigerator.