Sweet Potato Cake with Cream Cheese Icing
4 eggs (or 2 eggs and use egg replacers for the equivalent of the other 2 eggs)
1 2/3 cup sugar
1 stick REAL butter (room temperature)
1/4 cup olive oil
2 cups cooked & cooled, mashed sweet potatoes
2 cups Aldi brand, Gluten Free flour
2 tsp baking powder
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
Preheat oven to 350 degrees.
Spray Bundt pan or 9×13 inch pan with non stick olive oil cooking spray.
Sift together dry ingredients and set aside.
In large mixing bowl, beat eggs, sugar, butter & oil. Mix in sweet potatoes, then add dry ingredients and mix thoroughly.
Spread in prepared pan. Bake for approximately 1 hour for Bundt pan, and 45 minutes for 9×13 inch cake. (When tooth pick comes out fairly clean, cake is done)
Remove from Bundt pan. Cool on rack.
Cream cheese Frosting:
6 ounces Cream Cheese
6 Tablespoons REAL butter
3 cups powdered sugar
Beat together and spread on cooled cake.
Garnish with chopped nuts if desired.
Another frosting option:
Butter Cream Frosting
1/2 stick REAL butter, room temperature
1 1/2 – 2 cups powdered sugar
2 tsp vanilla
6 Tablespoons milk
Beat until smooth and spread on cooled cake. Garnish with chopped nuts if desired.