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September 15, 2005
Sweet Potato Crunch Cake
SWEET POTATO CRUNCH CAKE
2 cups fresh cooked and mashed sweet potaoes or yams, or canned, drained, packed
1 can (12 oz.) evaporated milk
3 lge. eggs, room temp.
1 1/2 cups sugar
4 tsps. pumpkin pie spice*
1/2 tsp. salt
1 pkg. yellow cake mix
1 cup walnuts or pecans, chopped
1 cup butter or margarine, melted
Preheat oven to 350° F.
Grease bottom of 13 X 9-in. pan.
Combine sweet potato, evaporated milk, eggs, sugar, spice, and salt in a large bowl; mix well and pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with chopped nuts. Drizzle with melted butter.
Bake for 50 to 55 minutes or until golden brown.
Cool completely. Serve with whipped cream. Note: *A good substitute is apple pie spice, or use 1/2 tsp. nutmeg, 3 tsp. cinnamon and 1/2 tsp. gr.cloves.
Posted by Willie Crawford at September 15, 2005 09:30 AM
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