Slow Cooker Chocolate Sweet Potato Cake

16
Medium
Desserts

Characteristics

Vegetarian Without nuts

Nutritional Facts Per Serving

270
Calories
4 g
Protein
34 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 16
  • Amount For Serving % Daily Value
  • Calories 270
  • Lipides 14 g
    • Saturated fat  9 g
  • Cholesterol 55 mg
  • Sodium  180 mg
  • Carbs 34 g
    • fiber  2 g
    • Sugar  23 g
  • Protein 4 g

Ingredients

  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) cocoa powder, sifted
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) unsalted butter, room temperature
  • 1 cup (250 mL) firmly packed brown sugar
  • 1 egg
  • 1 large sweet potato, cooked and mashed (1 1/3 cups/325 mL mash)
  • 1 tsp (5 mL) vanilla extract
  • 3/4 cup (175 mL) milk

Method

  1. Grease slow cooker (4.5 to 6 L capacity) with cooking spray. In bowl, whisk flour with cocoa powder, baking powder and salt. Set aside.
  2. In a separate bowl, beat butter and sugar using electric mixer on medium speed about 2 min. until light and fluffy. Beat in egg. Beat in sweet potato and vanilla. 
  3. With mixer on low speed, add the dry mixture to the sweet potato mixture in 3 parts, alternating with the milk in 2 parts, starting and ending with the dry mixture. Scrape bowl as needed between additions. 
  4. Scrape batter into slow cooker; smoothing top. Cover and cook on LOW setting 1 hr 10 min (or 10 min. longer) until firm and edges are browned. Let stand 15 min. in slow cooker. Invert ceramic insert of slow cooker to remove cake; cool completely on wire rack.
  5. Meanwhile, make frosting by beating cream cheese with electric mixer until light and fluffy. Beat in butter completely. Then beat in icing sugar, vanilla and cardamom just until smooth.
  6. Place cake on serving plate. Spread frosting over top and sides. Store refrigerated in airtight container up to 2 days. 

Tips:
• To cook sweet potato, pierce sweet potato with fork and cook on HIGH in microwave for 8 to 10 min. or until tender. Cool slightly; peel and mash with fork until smooth.
• Layer leftover cake and cream cheese frosting with prepared chocolate pudding to make mini trifles or crumble leftover cake and serve over ice cream.

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