Winston's Welcome to the Family ShowerWinston requested a Pumpkin and Sweet Potato Cake and he loved itWinston played with his friends. They ate lots of cake and treats and Winston received great presents.See Winston's favorite cake recipe below.
2 1/4 cups unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 tsp nutmeg
1/2 cup vegetable oil
1 15 oz can of pumpkin (not pumpkin pie filling)
1 cup baked mashed sweet potato (or canned equivalent)
4 large eggs
Directions
Generously grease and flour a 9" x 13" cake pan; set aside. Combine flour, baking powder, baking soda, cinnamon and nutmeg; set aside. In a mixing bowl, beat oil, eggs, pumpkin, sweet potato and oil. Add flour mixture and mix until smooth.
Pour batter into the greased and floured cake pan. Bake at 325° for 45 minutes. Test for doneness with knife or toothpick before removing. When done, Let cool for a few minutes before removing from pans. Cool completely on wire racks.
Ice with 1 package of softened (room temperature) cream cheese mixed with 1/2 can pumpkin or sweet potato puree.
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2 1/4 cups unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 tsp nutmeg
1/2 cup vegetable oil
1 15 oz can of pumpkin (not pumpkin pie filling)
1 cup baked mashed sweet potato (or canned equivalent)
4 large eggs
Directions
Generously grease and flour a 9" x 13" cake pan; set aside. Combine flour, baking powder, baking soda, cinnamon and nutmeg; set aside. In a mixing bowl, beat oil, eggs, pumpkin, sweet potato and oil. Add flour mixture and mix until smooth.
Pour batter into the greased and floured cake pan. Bake at 325° for 45 minutes. Test for doneness with knife or toothpick before removing. When done, Let cool for a few minutes before removing from pans. Cool completely on wire racks.
Ice with 1 package of softened (room temperature) cream cheese mixed with 1/2 can pumpkin or sweet potato puree.
Tweet
View the original article here
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