White Chocolate Sweet Potato Cake Food

WHITE CHOCOLATE SWEET POTATO CAKE

Steps:

• Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
• Lower oven to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
• Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
• Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
• Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
• When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
• Cut each cake layer in half horizontally, creating 4 layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.

WHITE CHOCOLATE SWEET POTATO CAKE

Steps:

• Preheat 400 degrees. Coat potatoes with oil. Baked til tender. When cool, remove skins & mash. Lower oven to 325 degrees. Butter 2 8 x 1 1/2 round cake pans, dust with flour. Set aside. Beat eggs & sugar together until light & fluffy, about 5 mins. Add remaining oil (1 cup). Beat on medium-high speed til combined. Add cooled sweet potatoes, mix until combined. Sift together flour, baking powder, salt, cinnamon, and nutmeg. Mix into sweet potato mixture. Mix in vanilla and brandy. Fold in nuts (1 cup only). Pour batter into pans, bake until toothpick comes out clean, 40-45 minutes. Let pans cool 10 mins. Remove from pan, cool completely 1 1/4 hrs. Cut each layer in half horizontally.

HOLIDAY LEFT-OVER SWEET POTATO CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
• Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.

CHOCOLATE, ZUCCHINI, SWEET POTATO, CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter and flour a bundt pan.
• Sift together first 7 ingredients.
• Set aside.
• In a mixer mix oil, sugar, honey add eggs and vanilla.
• Mix dry ingredients into egg mixture then add buttermilk.
• Stir in remaining ingredients.
• Pour into pan and bake for 50-60 minutes till toothpick comes out clean.
• Let cool.
• Invert onto cake dish.
• Mix glaze and water and pour onto cake.

PALEO SWEET POTATO CAKE WITH PALEO WHITE CHOCOLATE FROSTING RECIPE - (4.2/5)

Steps:

• Preheat oven to 350F and grease cake pans with extra butter/shortening. Whisk the butter/shortening and sugar on high speed until fluffy. About 5 min. Puree the sweet potato puree, dates, and vanilla in a food processor or blender. Sift the coconut flour, tapioca flour, spices, salt, baking soda, and cream of tartar in a separate bowl. Combine the puree mixture with the butter mixture and beat until combined. Add one egg and about a third of the dry mixture and beat until combined. Repeat the previous step until all ingredients are combined. Scrape the sides and beat on high speed for about 30 seconds until fluffy. Portion batter evenly into cake pans. Bake at 350F for 30-35 minutes. For the White Chocolate Frosting Heat the cocoa butter, honey, and ¼ cup of the coconut butter in a double boiler until uniform. Remove from heat and add the remaining coconut butter and extract. Chill for about 10-15 minutes. Beat on high speed for about 30 seconds. Repeat the cooling and beating until the mixture appears mostly combined and is cool to touch, about 40 minutes total. Add the palm shortening and arrowroot and beat on high. Add the coconut milk in batches and beat until fluffy and smooth. You may need to add more. NOTES

WHITE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
• In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
• In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
• Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
• To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
• In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.

CHOCOLATE SWEET POTATO CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 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 if desired.

WHITE CHOCOLATE SWEET POTATO CAKE

Steps:

• Heat oven to 400 degrees.
• Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet.
• Bake until tender, 30 to 40 minutes.
• When cool enough to handle, remove skin, and mash flesh with a fork into coarse pure.
• Lower oven temperature to 325 degrees.
• Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes.
• Add remaining 1 cup vegetable oil; beat on medium speed until well combined.
• Add the cooled sweet potatoes; mix until combined.
• Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture.
• Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
• Evenly distribute cake batter into prepared pans, and transfer to the oven.
• Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes.
• Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
• Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
• When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
• Cut each cake layer in half horizontally, creating four layers.
• Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost.
• Repeat frosting-and-stacking process until each layer is frosted.
• Spread remaining frosting on sides and top of cake.
• Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.