Sweet Potato Pound Cake
Why not plurge tonight with ice cream, caramel topping and pecans on a slice of this Southern-style loaf cake?
- 1 package (16 ounces) pound cake mix
- 1 tablespoon strained infant sweet potatoes
- 2 eggs
- 1/3 cup milk
- 1 teaspoon Cinnamon Plus® Spice Blend
- 1/2 cup powdered sugar
- 3-4 teaspoons milk
- 2 tablespoons pecans, finely grated
- 1 cup butterscotch caramel ice cream topping
- 1/4 teaspoon Cinnamon Plus® Spice Blend
- 3 cups vanilla ice cream
- 1/3 cup chopped pecans
Preheat oven to 350°F. Lightly spray bottom only of Stoneware Loaf Pan with vegetable oil using Kitchen Spritzer. For cake, combine cake mix, sweet potatoes, eggs, milk and Spice Blend in Classic Batter Bowl. Mix according to package directions. Pour into pan.
For toppings, microwave ice cream topping in Small Micro-Cooker® on HIGH 30-40 seconds or until warm. Stir in Spice Blend. For each serving, top cake slice with ice cream and topping. Sprinkle with pecans.
- 12 servings
Nutrients per serving:
Calories 360, Total Fat 19 g, Saturated Fat 4 g, Cholesterol 65 mg, Carbohydrate 45 g, Protein 5 g, Sodium 340 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
2 starch, 2 fruit, 5 fat (4 carb, 4 1/2 fat)
Cinnamon Plus™ Spice Blend is a special blend of Korintje cinnamon, nutmeg, allspice, ground orange peel, cloves and ginger. It’s the perfect all-in-one spice blend for baked goods made with sweet potatoes and pumpkin. To substitute our Spice Blend in your favorite recipes, total the amounts of the individual spices, and then user that amount of Cinnamon Plus™.
The Skinny Scraper is the perfect tool for removing the contents from small jars of baby food.