LAYERED CHOCOLATE SWEET POTATO CAKE WITH
APRICOT FILLING AND COCOA CREAM CHEESE FROSTING

CAKE:
2 cups flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1 pound sweet potatoes, peeled and thinly sliced
1/4 cup vegetable oil
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 whole eggs
3 egg whites
3 ounces unsweetened chocolate, melted
1 1/2 teaspoons vanilla extract
1/2 cup low-fat (1.5%) buttermilk
CREAM CHEESE FROSTING:
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) nonfat cream cheese
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/2 cup apricot jam

Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick cooking spray; set aside.

CAKE:
In a medium bowl, stir together the flour, cinnamon, baking soda, and salt.

In a large steamer, cook the sweet potatoes for 20 minutes or until very tender. Transfer to a bowl and mash.

In a large bowl with an electric mixer, beat the oil, granulated sugar, and brown sugar until well combined.

Beat in the whole eggs and egg whites, one at a time, beating well after each addition.

Beat in the chocolate, vanilla, and mashed sweet potatoes. Alternately fold in the flour mixture and buttermilk, beginning and ending with the flour mixture.

Divide the batter evenly between the prepared pans.

Bake for 30 minutes or until a cake tester inserted in the center comes out clean. Cool 10 minutes in the pans on a wire rack, then turn out onto the rack to cool completely.

CREAM CHEESE FROSTING:
Meanwhile, in a medium bowl with an electric mixer, cream the nonfat and reduced-fat cream cheeses, the confectioners' sugar, and cocoa together.

Place one layer on a cake plate. Spread the layer with the apricot jam.

Top with the second layer and frost the top and sides with the cream cheese frosting.