Sweet potatoes and marshmallows are the perfect pair. Put them together in this easy-to-make cake that is sure to be a hit around the holidays.
box Betty Crocker™ SuperMoist™ yellow cake mix
cup vegetable oil
cup mashed cooked sweet potatoes
teaspoons pumpkin pie spice
Toasted Marshmallow Frosting
teaspoon cream of tartar
Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
In 2-quart saucepan, heat 1 inch of water to simmering. In small bowl beat egg whites, sugar, salt and cream of tartar on high speed until well combined. Place bowl over simmering water, and beat constantly until temperature of egg white mixture reaches 120°F.
Remove from heat. Beat egg white mixture 4 to 6 minutes or until stiff peaks form. Beat in vanilla.
Spread mixture on top of cake. Use kitchen torch to toast frosting. Serve immediately. Cover and refrigerate any remaining cake.
Try using canned pumpkin in place of the mashed sweet potato for a slight flavor twist.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.