Brown-Eyed Susan Sweet Potato Cake

Ingredients

• 2 1/4 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger

• 1 (15 ounce) can unsweetened sweet potatoes, rinsed, drained and mashed
• 1 cup sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 1 cup vegetable oil
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped pecans
• 1/2 cup water

Frosting

• 3/4 cup white chocolate chips
• 1 1/2 tablespoons butter
• 1/2 cup cream cheese, softened
• 1/3 cup sour cream
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3-4 cups powdered sugar

Directions

1. 1

   Preheat oven to 350. Lightly grease and flour two 9 inch round baking pans.

2. 2

   Combine flour, baking powder, baking soda, salt, cinnamon and ginger in small bowl. Combine sweet potatoes, sugar and brown sugar in large bowl. Add eggs, one at a time, beating well after each addition. Add oil; beat until well blended. Stir in morsels, pecans and water. Stir in flour mixture; mix until blened. Pour into prepared pans.

3. 3

   Bake for 35 to 40 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely.

4. 4

   Frosting:.

5. 5

   Microwave chips and butter in small, uncovered, microwave-safe bowl on medium-high (70%) for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted. Cool to room temperature.

6. 6

   Beat cream cheese and sour cream into morsel mixture until creamy. Add vanilla extract and almond extract. Gradually beat in powdered sugar until mixture reaches spreading consistency.

7. 7

   Spread frosting between layers and over top and sides of cake.