Glazed Chocolate Yam Cake

  1. FOR THE CAKE ~ Preheat oven to 450 degrees F.
  2. Prick yams with a fork in several places, then place on baking sheet & bake until tender, about 45 minutes, then remove from oven to cool.
  3. When cool enough to handle, peel yams & mash.
  4. Reduce oven temperature to 350 degrees F, then, with cooking spray, generously coat inside of a 9"x13" baking dish & set aside.
  5. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, salt, nutmeg, allspice & cloves, then set aside.
  6. In another large mixing bowl, with an electric mixer, beat together mashed yams, granulated sugar, brown sugar & vegetable oil until light & fluffy.
  7. Beat in egg whites until well combined, then fold in the shredded carrot.
  8. In a small bowl, stir together buttermilk & carrot juice, then alternately fold this mixture AND the flour mixture into yam mixture, beginning & ending with flour mixture.
  9. Spoon batter into prepared pan, smoothing the top, then bake 35 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in pan on a wire rack.
  11. FOR THE GLAZE ~ In a medium bowl, stir together powdered sugar, orange juice & orange zest, then drizzle over cooled cake.

yam, flour, cocoa, baking powder, baking soda, ground cinnamon, salt, ground nutmeg, allspice, ground cloves, sugar, light brown sugar, vegetable oil, egg whites, carrot, lowfat buttermilk, carrot juice, powdered sugar, orange juice, orange zest

Taken from www.food.com/recipe/glazed-chocolate-yam-cake-333892 (may not work)

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