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Cook'n with Betty Crocker 
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Glazed Sweet Potato Mini-Cakes |
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Serves: 12 Print this RecipeServing Size: 1 mini-cake Jean Olson - Wallingford, Iowa Bake-Off® Contest 36, 1994 Prize Winner Maple, cinnamon, orange and sweet potatoes are combined in this recipe for individual glazed cakes that are a flavor sensation! CAKE 1 package (1-lb 2.25-oz) pudding-included yellow cake mix 1 tablespoon finely grated orange peel 2 teaspoons cinnamon 1 cup unsweetened applesauce (natural) 1/3 cup oil 1/4 cup water 1/2 teaspoon imitation maple flavoring 4 eggs 2 cups finely grated peeled dark-orange sweet potatoes 1 cup chopped pecans GLAZE 2 tablespoons butter or margarine 1/4 cup firmly packed brown sugar 1/4 cup dairy sour cream 1/8 teaspoon imitation maple flavoring 3/4 to 1 cup powdered sugar GARNISH 1/3 to 1/2 cup chopped pecans 2 to 3 teaspoons grated orange peel, if desired 1 orange, sliced, if desired Heat oven to 350°F. Grease and flour 12 Bundt mini-muffin cups (six 1-cup fluted molds to a pan).* In a large bowl, combine cake mix, 1 tablespoon orange peel, cinnamon, applesauce, oil, water, 1/2 teaspoon maple flavor and eggs. Beat at low speed until moistened; beat 2 minutes at high speed. Stir in sweet potatoes and 1 cup pecans. Fill greased Bundt cups 3/4 full. (If using only one pan, refrigerate remaining batter until ready to use.) Bake at 350°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes; remove from pans. Melt butter in small saucepan over medium-low heat; stir in brown sugar. Add sour cream, stirring constantly until mixture is hot and brown sugar is dissolved. DO NOT BOIL. Stir in 1/8 teaspoon maple flavor and enough powdered sugar for desired drizzling consistency; beat until smooth. Drizzle over warm cakes; sprinkle with desired amount of pecans and orange peel. Garnish serving plate with orange slices. *TIP: Regular muffin pans can be substituted. Grease and flour 28 muffin cups. Prepare batter as directed above. Fill muffin cups to rim. Bake at 350°F. for 15 to 20 minutes. HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake as directed above. Nutrition Per Serving: Calories 490; Protein 5g; Carbohydrate 63g; Fat 24g; Sodium 330mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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