Brown Eyed Susan Sweet Potato Cake Recipes

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BROWN-EYED SUSAN CAKE RECIPE - (4.4/5)



Brown-Eyed Susan Cake Recipe - (4.4/5) image

Provided by Mrs_imUnLawson

Number Of Ingredients 21

Frosting:
2/3 * 2/3 cup Soft shortening (1/2 butter For flavor)
1 1/2 * 1 1/2 cup Sugar
3 * 3 Eggs (1/2-2/3 cup)
2 1/2 * 2 1/2 cup Sifted Softasilk flour
2 1/2 * 2 1/2 tsp. baking powder
1 * 1 tsp. Salt
1 * 1 cup Milk
2 * 2 Squares chocolate
1/8 * 1/8 tsp. Baking soda
1 * 1 tbsp. Milk
1 * 1 tsp. orange extract
1 1/2 * 1 1/2 tbsp. Orange rind, finely grated
1/4 * 1/4 tsp. Yellow food coloring
4 * 4 tbsp. Sweet butter
3 * 3 tbsp. Cream
3 * 3 cup Sifted confectioners' sugar
1 * 1 tbsp. Orange rind, finely grated
* Orange juice, just enough to Make easy to spread
2 * 2 Squares chocolate; melted
* Rich milk or cream, to make Glossy and easy to spread.

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.

BROWN-EYED SUSAN SWEET POTATO CAKE



Brown-eyed Susan Sweet Potato Cake image

One Word- "YUMMY"

Provided by TAMMY WADE @Tammywade

Categories     Cakes

Number Of Ingredients 22

2 1/4 cup(s) all purpose flour
1 tablespoon(s) baking powder
1 teaspoon(s) baking soda
1 teaspoon(s) salt
1 teaspoon(s) cinnamon
1/2 teaspoon(s) ginger
1 can(s) 15oz. cut sweet potatoes, drained and mashed
1 cup(s) sugar
1/2 cup(s) brown sugar
3 - eggs
1 cup(s) canola oil
1 cup(s) semi-sweet chocolate chips
1/2 cup(s) chopped pecans
1/2 cup(s) water
- icing:
3/4 cup(s) white baking chips
2 tablespoon(s) butter
4 ounce(s) cream cheese softened
1/3 cup(s) sour cream
1 teaspoon(s) vanilla
1/4 teaspoon(s) almond extract
4 cup(s) powdered sugar

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!

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