Rich Chocolate Cake
Sweet potatoes and buttermilk make this cake remarkably moist and rich tasting. It's guaranteed to even satisfy serious chocolate lovers
  • 1 pound sweet potatoes
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup (firmly packed) light brown sugar
  • 1/3 cup extra-light olive oil
  • 3 egg whites
  • 1 large carrot, shredded
  • 2/3 cup low-fat (1.5%) buttermilk
  • 1/2 cup carrot juice

  • 1 cup confectioners' sugar
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange zest

1. For the cake: Preheat oven to 450°F. Prick sweet potatoes in several places, place on baking sheet and bake until tender, about 45 minutes. When cool enough to handle, peel and mash with a fork. Reduce oven temperature to 350°F.

2. Generously spray 9- x 13-inch baking pan with nonstick cooking spray; set aside. In large mixing bowl, stir together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.

3. In a large bowl, with an electric mixer, beat together mashed sweet potatoes, brown sugar and oil until light and fluffy. Beat in egg whites until well combined. Fold in shredded carrot.

4. In a small bowl, stir together buttermilk and carrot juice. Alternately fold buttermilk mixture and flour mixture into sweet potato mixture, beginning and ending with flour mixture.

5. Spoon batter into prepared pan, smoothing top. Bake 35 minutes, or until a toothpick inserted in center comes out clean. Cool on a rack in pan.

6. For the glaze: In medium bowl, stir together confectioners' sugar, orange juice, and orange zest. Drizzle over cooled cake.

Nutritional Information
Per serving: 262 calories, 6.8g total fat, 1.2g saturated fat, 4.6g monounsaturated fat, 0.6g polyunsaturated fat, 2.8g dietary fiber, 5g protein, 48g carbohydrate, 0mg cholesterol, 265mg sodium.
Good source of: beta-carotene.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time