Chocolate Sweet Potato Cake

• 2/3 cup butter, softened
• 2 cups sugar
• 4 eggs
• 2 cups all-purpose flour
• 1 tablespoon baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
• 1/2 cup milk
• 2 medium sweet potatoes, peeled, cooked, mashed and cooled
• 1 teaspoon vanilla extract
• 2 cups chopped pecans
• 1/2 cup raisins
• Confectioners' sugar, optional

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

butter, sugar, eggs, flour, baking cocoa, baking soda, baking powder, ground cinnamon, milk, sweet potatoes, vanilla, pecans, raisins, confectioners

Taken from www.tasteofhome.com/recipes/chocolate-sweet-potato-cake/ (may not work)