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Maple Syrup Sweet Potato Butterscotch Cake With Marshmallow Frosting
Ingridents:
2 ½ cups all-purpose flour 1 ¼ tsp. baking powder 1 tsp. baking soda ¼ tsp. salt 1 cup unsalted butter, at room temperature 1 cup granulated sugar
1/2 cup brown sugar 1 tsp. vanilla extract 2 eggs, at room temperature3 Tbsp. sour cream1 1/2 large sweet potatoes
1/2 cup Maple Syrup 1 cup butterscotch chips
First things first….
Preheat oven to 350 degrees. Lightly grease two 9in round cake pans.
Now You’re ready!
Bring a pot of water to a rapid boil. Place sweet potatoes in boiling water and boil for 40 minutes. Boil potatoes until you can stick a fork through them. You want them to be nice and soft. When sweet potatoes are soft run them over cold water and peal skin off of potatoes.
Break potatoes in half and place in mixing bowl with 1C of butter. Mix until smooth.
Meanwhile…
Mix dry ingredients together in separate bowl. Place flour, baking powder, baking soda and salt in small bowl and stir until well blended.
Add Sugar and brown sugar to sweet potato and butter mixture. Mix until smooth. About 2 minutes. Once smooth add vanilla extract and mix an additional 30 minutes. Add eggs one at a time mixing well after each addition.
Once eggs are well incorporated add half of dry ingredients to sweet potato mixture, scrape sides of bowl and add sour cream then the rest of dry ingredients. Once mixed through stir in butterscotch chips. Be sure to taste batter. It is awesome!
Bake in a preheated oven for 40 minutes. Bake until toothpick inserted in middle of cakes comes out clean or with crumbs. But, no batter on toothpick.
Let cakes cool on wire racks for 5 minutes. Flip cakes on to serving plate and brush tops with maple syrup. Maple syrup will sink into warm cakes. :)
Sweet Potato Cake Adapted From Culinary Concoctions By Peabody Baker http://www.culinaryconcoctionsbypeabody.com/2011/05/04/banana-butterscotch-chip-cake/
Marshmallow Frosting:
1/2 cup butter (1 stick), softened
1 tablespoon vanilla extract
1 1/2 cups marshmallow fluff
3 cups of powdered sugar
Cream butter until nice and fluffy. Add vanilla extract and Marshmallow fluff. Mix well. Sift powdered sugar and gradually add powdered sugar until frosting consistency reaching your liking. Frost cooled cakes.
Frosting Recipe From http://www.howsweeteats.com

Maple Syrup Sweet Potato Butterscotch Cake With Marshmallow Frosting

Ingridents:

2 ½ cups all-purpose flour
1 ¼ tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar

1/2 cup brown sugar
1 tsp. vanilla extract
2 eggs, at room temperature
3 Tbsp. sour cream
1 1/2 large sweet potatoes

1/2 cup Maple Syrup
1 cup butterscotch chips

First things first….

Preheat oven to 350 degrees. Lightly grease two 9in round cake pans.

Now You’re ready!

Bring a pot of water to a rapid boil. Place sweet potatoes in boiling water and boil for 40 minutes. Boil potatoes until you can stick a fork through them. You want them to be nice and soft. When sweet potatoes are soft run them over cold water and peal skin off of potatoes.

Break potatoes in half and place in mixing bowl with 1C of butter. Mix until smooth.

Meanwhile…

Mix dry ingredients together in separate bowl. Place flour, baking powder, baking soda and salt in small bowl and stir until well blended.

Add Sugar and brown sugar to sweet potato and butter mixture. Mix until smooth. About 2 minutes. Once smooth add vanilla extract and mix an additional 30 minutes. Add eggs one at a time mixing well after each addition.

Once eggs are well incorporated add half of dry ingredients to sweet potato mixture, scrape sides of bowl and add sour cream then the rest of dry ingredients. Once mixed through stir in butterscotch chips. Be sure to taste batter. It is awesome!

Bake in a preheated oven for 40 minutes. Bake until toothpick inserted in middle of cakes comes out clean or with crumbs. But, no batter on toothpick.

Let cakes cool on wire racks for 5 minutes. Flip cakes on to serving plate and brush tops with maple syrup. Maple syrup will sink into warm cakes. :)

Sweet Potato Cake Adapted From Culinary Concoctions By Peabody Baker http://www.culinaryconcoctionsbypeabody.com/2011/05/04/banana-butterscotch-chip-cake/

Marshmallow Frosting:

1/2 cup butter (1 stick), softened

1 tablespoon vanilla extract

1 1/2 cups marshmallow fluff

3 cups of powdered sugar

Cream butter until nice and fluffy. Add vanilla extract and Marshmallow fluff. Mix well. Sift powdered sugar and gradually add powdered sugar until frosting consistency reaching your liking. Frost cooled cakes.

Frosting Recipe From http://www.howsweeteats.com

Filed under food cake recipe sweet potato baking homemade diy marshmallow frosting butterscotch