By Robin from Washington, IA
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I was a little skeptical because you don't add any cooking oil or butter, but the cake came out moist and delicious. The pieces also freeze well in ziplock bags. They make great lunch treats...
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Does anyone have a recipe for an old fashioned sweet potato cake with a cream cheese frosting that is not made from a box cake mix? Thanks for your help.
I don't have a recipe but any pumpkin recipe can substitute sweet potatoes. There are thousands of pumpkin cake and bread recipes out there. Good luck.
3 cups self rising flour
2 t. vanilla
3/4 cup coconut
2 cups sugar
1 1/2 cups cooking oil
1 small can crushed pineapple, undrained
2 cups grated, raw sweet potatoes
Mix oil and sugar and beat in eggs. Add flour, vanilla, pineapple, coconut and sweet potatoes. Mix well and bake in 3 layers at 350° for 30 minutes.
1 1/4 sticks (3/4 cup) margarine
1 1/4 cups sugar
4 egg yolks
1 t. vanilla
1 1/4 cups coconut
1 1/4 cups evaporated milk
Cook margarine, sugar, egg yolks and milk in a double boiler, about 15 minutes, until thick. Remove from heat, add coconut and vanilla. Use to frost cake.
I found this recipe (yellowed because of age) with a lot of clippings from an old recipe book I bought at an estate sale:
1 cup shortening
Cream shortening & sugar, add eggs and sweet potato. Sift flour, cinnamon, and baking powder. Add to mixture. Add milk and vanilla. Bake 350 oven for 30 minutes in 2 greased and floured layer pans. Allow to cool before icing.
1 box confectioners sugar, sifted
4 oz. block cream cheese
3 1/2 tablespoons milk
1 stick butter
2 teaspoons vanilla
1/2 cup chopped pecans
Place sugar in large bowl. Add butter, cream cheese, pecans, vanilla & milk. Beat until creamy. Sprinkle chopped pecans over top of cake after icing.
Does anyone have a recipe for sweet potato cake with grated sweet potatoes, a small can of pineapple, and pecans in it, using self rising flour?
By D Welch