Sweet Potato Cake

Community Kitchen: Feeding the Valley Food Bank

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For my last devotional in the Community Kitchen series, I’m bringing it home!

I’m delighted to have as my special guest, Janice Ramsey, Food Pantry coordinator at St. Mary’s Road United Methodist Church where I serve as senior pastor. Our food pantry ministries reach over 50 families every month.  Good food is good for the soul, but it also nourishes and raises up our community. Our featured dessert is a personal favorite, Sweet Potato Cake with Cream Cheese Icing.

Sweet Potato Layer Cake:

2 sticks of butter

12 oz sweet potato purée (baby food)

6 eggs

2 boxes yellow cake mix

1 box instant tapioca pudding

1 cup milk

2 tsp cinnamon

Cream Cheese Icing:

2 sticks butter (softened)

2 (8 oz) packages of cream cheese

1 tsp vanilla extract

¼ tsp lemon extract

½ tsp salt

1 tbsp powdered buttermilk

6 cups powdered sugar (approx.)

Directions:

Use a hand mixer to blend butter and sweet potato purée.

Mix in the remaining ingredients.

Bake on 325 for 25 minutes or until a toothpick comes out clean.

Freeze layers for easier handling when frosting and stacking the cake.

Shopping List:

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Piping Bags

Kitchenaid Spatulas

Kitchenaid Handmixer