If you like Texas Jot, please take a look at my other blog, Fashion Plate. It is the home of my handmade retro Barbie clothes and lots of delicious recipes from my cookbooks.
Thursday, January 20, 2011
Sweet Potato Casserole Cake
If you love the gooey goodness of sweet potato casserole, this is the perfect cake for you. The marshmallows melt into the streusel to create a tunnel of yum. Partner gave this a big thumbs up!
I dreamed this up while trapped at the ranch with limited ingredients. The mesquite must stimulate my creativity. Some of my best recipes are incubated the Diamond B Ranch.
Combine these ingredients and set aside.
1½ cups brown sugar
1 cup pecans, chopped
2 teaspoons cinnamon
1 cup (2 sticks) butter
2 cups granulated sugar
Beat until creamy. Add:
29 ounce can Bruce’s sweet potatoes, drained
Mix thoroughly. Add:
Beat until smooth and eggs are incorporated in batter. Add:
1 teaspoon vanilla extract
Then add dry ingredients:
3 cups all-purpose flour
½ teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
Beat until batter is smooth. This is a thick batter. Grease two baby Bundt pans. Remove ⅓ cup of the streusel and divide it between the two Bundt pans, sprinkling it on the bottom of each. Top each streusel base with about 4 large serving spoonfuls of batter.
Reserve ½ of the remaining streusel topping for the last layer. Divide the remaining streusel and put on top of batter layer. Top the streusel with:
15 mini marshmallows per pan
Be sure to keep the marshmallows away from the sides of the cake pan! Divide the remaining batter between the pans and top with the last of the streusel. Bake at 350° for 48 minutes. Allow to cool for three minutes, then invert on cooling rack. Wait about five minutes and then remove from pans.