Sweet Potato Chocolate Cake

Yeah.. you're lookin.
It calls to you,
for it is chocolate!

I thought I would share my secret recipe
for this family favorite
special occasion cake.
This is pulled out for birthdays and the like..
I made one this afternoon.
Want the recipe?

Sweet Potato Chocolate Cake
preheat to *350

Ingredients..
Dry -
2 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Wet -
1 cp brown sugar
1/4 cp vegetable oil
3 cps cooked, mashed sweet potatoes
3 TBS cocoa (heaping TBS)
3/4 tsp cinnamon
1 1/2 tsp vanilla
3 egg yolks (reserve whites!)

Other -
3 egg whites whipped until firm
1/2 cp milk

Mix the ingredients in the wet bowl until smooth.
I use the warmth of the sweet potatoes to help smooth the sugar.

Now, I am old school. I use a spoon to do my mixing.
And I use a whisk for the egg whites.

Add slowly to the ingredients in the dry bowl. Add the milk as you go along to make the blending easier. Do not mix too hard or stir too passionately. You do not want the gluten to get all stretchy in the flour. It makes for a tough baked good.
So, easy does it. More folding than stirring.

Once the two bowls have become one
you can fold in your whipped up egg whites.
Fold nice and slow and easy.
You want them to retain their fullness
and their air bubbles
to give the cake a light texture.

Then into a Bundt pan that has been
greased well. I put mine on a baking sheet
to help disperse the heat in my
piece o' crap oven.

Then out when it passes the clean knife test,
flip onto a plate to cool, then get a kid to
smear the icing!
Mine was doing barn chores this time,
so I had to do it myself.

(ok.. I straight up lied.
I don't do the clean knife test, I eyeball it.
And I go by smell. As soon as I can smell the chocolate
I know the cake is just about done.
But I have made this one a hundred times
and know it's personality)

This cake is rich and moist,
but still light and not heavy.

It is wonderful!
Enjoy!