Southern Sweet Potato Cake
Ingredients
- ¼ cup shortening
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- 2 cups white sugar
- 5 eggs
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 cups sifted all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 3 cups mashed sweet potatoes
- 1 cup chopped pecans
- 4 cups sifted confectioners' sugar
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon grated orange zest
- ½ teaspoon ground allspice
- 1 cup chopped pecans
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Combine shortening, vegetable oil, and flour in a bowl; mix very well. Brush two 9x9-inch cake pans with the mixture. Reserve remaining mixture for future baking.
- Beat sugar, eggs, oil, and vanilla extract together in a large bowl.
- Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a separate bowl. Add to the sugar mixture gradually, mixing constantly to prevent lumps. Stir in sweet potatoes. Fold in chopped pecans. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely, about 1 hour.
- Make the frosting while cakes are cooling. Combine confectioners' sugar, cream cheese, butter, vanilla extract, orange zest, and allspice in a medium bowl. Beat until smooth and creamy.
- Place 1 cooled cake layer on a serving plate. Cover with frosting. Add second cake layer. Frost the top and sides. Sprinkle pecans on top.
Source
Original recipe: View Original