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Prep Time
20 mins
Total Time
2 h 30 m
Serves
16

Ingredients

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

Method

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Place cake on serving plate. Spread frosting over top and sides. Store refrigerated in airtight container up to 2 days.

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Characteristics

Dessert Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/16 of the recipe
Calories:
270
Fat:
14 g
Saturated Fat:
9 g
Carbs:
34 g
Fibre:
2 g
Sugar:
23 g
Cholesterol:
55 mg
Protein:
4 g
Sodium:
180 mg