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Sweet potatoes make this a great tasting, moist cake.
Heat oven to 350°F. Spray bottom of 13x9-inch baking pan with no-stick cooking spray; set aside.
Combine sugar, 3/4 cup butter, eggs and vanilla in bowl; beat on medium speed until well mixed. Add flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt; beat at low speed until well mixed. Gradually add milk, beating well after each addition. Stir in sweet potato.
Pour batter into prepared pan. Bake 27-32 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine powdered sugar, cream cheese and 2 tablespoons butter in bowl. Beat on low speed until smooth and creamy. Place 1/2 cup frosting in bowl; stir in enough food color for desired tint. Spoon green frosting into resealable plastic food bag; snip off 1 small corner of bag.
Frost cake with remaining white frosting. Pipe green frosting over top of cake to resemble pumpkin vines. Roll each gumdrop with rolling pin to about 1 1/2-inches in diameter. Cut out leaves with small knife or canapé cutter. Place leaves and pumpkins randomly along green frosting vines on cake.
*Substitute 3/4 teaspoon ground cinnamon, 3/4 teaspoon ground ginger and 1/4 teaspoon each of ground nutmeg and cloves.
Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3903
© 2015 Land O'Lakes, Inc.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving. More ...
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