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Chocolate Sweet Potato Cake

This recipe was given to my mother in 1940. Mother had lost all of her recipes, collected during 7 years of marriage, in a house fire, so her friends gave her a recipe party. Each recipe was handwritten, and most merely listed the ingredients with no mention of how to put them together. Among them is this cake, which is one of our family's favorites. -Sally Green, Mobile, Alabama

12-16 ServingsPrep: 10 min. Bake: 70 min. + cooling

Ingredients

2/3 cup butter, softened
2 cups sugar
4 eggs
2 cups all-purpose flour
1 tablespoon baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
1/2 cup milk
2 medium sweet potatoes, peeled, cooked, mashed and cooled
1 teaspoon vanilla extract
2 cups chopped pecans
1/2 cup raisins
Confectioners' sugar, optional

Directions

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 near the

2 of 2

Chocolate Sweet Potato Cake (continued)

Directions (continued)

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. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 378 calories, 20 g fat (6 g saturated fat), 75 mg cholesterol, 203 mg sodium, 47 g carbohydrate, 3 g fiber, 5 g protein.