- 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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