Suzanne - Here are a bunch of recipes I found around the Internet for Sweet Potato Cake. I'm sorry I did not find one with sweet potatoes in the frosting, but maybe you can experiement. I think they look yummy!
Sweet Potato Cake
2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons nutmeg
1 cup brown sugar
1 cup granulated sugar
1 1/2 cups margarine
3 large eggs
1 tablespoon vanilla flavoring
2 1/2 cups mashed sweet potatoes
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup chopped walnuts
Icing:
16 ounces cream cheese, softened
1/3 cup butter, softened
1 tablespoon vanilla flavoring
3 cups confectioners' sugar
Preheat oven to 350 degrees. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans.
In a large bowl stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and sugars. Add one egg, margarine and vanilla and blend with electric mixer on low speed, then increase speed to medium and beat for 2 minutes. Scrape down sides of bowl and add remaining eggs, one at a time, beating well after each. Add sweet potatoes, pineapple, raisins and walnuts. Blend on low until thoroughly mixed. Pour batter into pans and smooth the surface with a rubber spatula. Bake in center of oven for 60 to 70 minutes. A toothpick inserted in center should come out clean. Allow to cool in pans about 10 minutes. Then invert onto rack and cool. ÝFor icing: In medium bowl of electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and mix well. Gradually beat in sugar on low speed until smooth and spread on cake. Serves 16.
Per serving: 673 calories; 36.7 g fat (11.6 g saturated fat; 49 percent calories from fat); 82 mg cholesterol; 515 mg sodium; 80.6 g carbohydrates.
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SWEET POTATO CAKE
ï2 cups self-rising flour ï3 cups grated sweet potato ï3 teaspoons cinnamon ï11/2 cups butter ï2 cups sugar ï4 eggs
Cream butter and sugar, add eggs one at a time. Add grated sweet potatoes, flour and cinnamon. Bake in three 9-inch greased pans or large sheet pan. Cool. Layers will be tender.
ICING
ï8 ounces cream cheese ï1 stick butter ï11/2 cups coarsely chopped nuts ï1 cup coconut ï1 teaspoon vanilla
Mix and spread on top of each layer.
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SWEET POTATO CAKE
ï1 box spice cake mix ï1 box (33/4 ounces) instant vanilla pudding mix ï4 eggs ï1 cup water ï1/2 cup oil ï1 cup cooked, mashed sweet potatoes ï1/2 cup chopped pecans
Grease and flour three 8-inch round cake pans. Mix all ingredients and beat well. Pour into pans and bake 30 minutes at 350 degrees.
CREAM CHEESE FROSTING
ï1 8-ounce package cream cheese, softened ï2 tablespoons milk ï2 tablespoons vanilla ïDash salt ï5 cups confectioners' sugar ï1 cup chopped pecans
Blend cream cheese, milk, vanilla and salt. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, 1 teaspoon at a time. Stir in pecans. Spread between layers and on top and sides of cake.
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SOUTHERN YAMMY CAKE
ï3 cups sifted cake flour ï3 teaspoons baking powder ï1 teaspoon ground cinnamon ï1 teaspoon ground ginger ï1 teaspoon ground nutmeg ï2 cups less 2 tablespoons vegetable oil ï11/2 cups granulated sugar ï1 cup firmly packed dark brown sugar ï5 eggs, separated ï5 tablespoons very hot water ï2 tablespoons bourbon, optional ï1 cup finely chopped pecans ï21/2 cups grated fresh yams (about 2 medium-size) ï1/2 teaspoon salt ï1/4 teaspoon cream of tartar
Grease and lightly flour a 10- by 4-inch angel cake tube pan. Sift flour, baking powder, cinnamon, ginger and nutmeg onto wax paper. Heat oven to 350 degrees. Combine oil and granulated and brown sugars in a large bowl. Beat with electric mixer until smooth.
Beat in egg yolks, one at a time, then the hot water. Beat at high speed for 3 minutes, until mixture is smooth and creamy. By hand, stir in the flour 1/2 cup at a time, then add the bourbon. Blend in the pecans and yams, stirring until well mixed. The batter will be heavy. Beat egg whites with salt and cream of tartar in a small bowl until soft peaks form. Stir a quarter of the egg whites into the cake batter, then carefully fold in remainder, until no streaks of white remain. Spoon batter into prepared pan. Bake in a moderate oven (350 degrees) for 1 hour and 15 minutes or until top springs back when lightly pressed with fingertip. Cool in pan on wire rack 20 minutes. Remove from pan; cool completely.
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SWEET POTATO CAKE
ï11/2 cups sifted flour ï21/2 teaspoons baking powder ï1/3 cups shortening or butter ï2 eggs well-beaten ï1 cup hot mashed sweet potatoes ï3/4 cup sugar ï1/4 teaspoon salt ï1 teaspoon nutmeg or cinnamon ï1/2 cup milk ï2 tablespoons lemon juice
Sift flour and baking powder together. Add shortening and beaten eggs to potatoes while still hot; add sugar, salt and nutmeg or cinnamon. Beat thoroughly. Add flour and milk alternately in small amounts, beating well after each addition. Add lemon juice. Pour into greased loaf pan and bake in slow oven (325 degrees) 60 to 65 minutes. Makes 1 8-by-4-inch cake.
FROSTING
ï1 box confectioners' sugar ï1 stick butter or margarine, at room temperature ï1 8-ounce package cream cheese ï1/4 teaspoon salt ï1/4 teaspoon vanilla or lemon rind ï1 cup nuts
Mix all ingredients together and frost cooled cake.
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SWEET POTATO SURPRISE CAKE
ï11/2 cups cooking oil ï1/4 teaspoon salt ï2 cups sugar ï1 teaspoon ground cinnamon ï1 teaspoon ground nutmeg ï4 eggs, separated ï4 tablespoons hot water ï11/2 cups grated, raw sweet potatoes ï21/2 cups sifted cake flour ï3 teaspoons baking powder ï1 cup chopped walnuts or pecans if you prefer ï1 teaspoon vanilla
Combine cooking oil and sugar and beat until smooth. Add egg yolks and beat well. Add hot water, then dry ingredients, which have been sifted together. Stir in potatoes, nuts and vanilla and beat well. Beat egg whites until stiff and fold into mixture. Pour into three greased 8-inch baking pans. Bake at 350 degrees for 25 to 30 minutes. Cool and frost.
FROSTING
ï1 large can evaporated milk ï1 cup sugar ï1 stick margarine ï3 egg yolks ï1 teaspoon vanilla ï11/3 cup flaked coconut
Combine milk, sugar, margarine, egg yolks and vanilla in sauce pan. Cook over medium heat until mixture thickens. Remove from heat and add coconut; beat until cool and spreading consistency.