Sweet Potato Pecan Heart Cake with Marshmallow Icing
Ingredients
(Cake)
- 3 large eggs; room temperature
- 1/3 cup pecan* oil
- 1/3 cup soft butter
- 1/2 cup pureed sweet potatoes from a 15 oz can Bruce’s Yam Cut Sweet Potatoes
- 3/4 cup water
- 1 15.25 oz box Yellow Cake Mix
- 1 teaspoon cinnamon optional
(Icing)
- 1 16 oz tub vanilla frosting
- 1/2 cup marshmallow cream
- 2 tablespoons soft butter
- 2 teaspoons syrup from sweet potato can
Instructions
- Heat oven to 350 degrees F.
- In the bowl of an electric mixer, beat together the eggs, pecan oil, butter and sweet potatoes. Add the water, cake mix; and cinnamon; stir until mixed.
- Transfer to the prepared cake pans and bake for 30 minutes until a toothpick tests clean. Invert onto a wire rack and completely cool before assembling and frosting.
- To make the icing, place the tub of frosting into a bowl along with marshmallow cream, butter and sweet potato syrup; whip until well combined.
- Decorate with your choice of candy decorations.
Notes
Pecan oil can be found at most supermarkets. If unavailable in your area, walnut, avocado, grape seed or olive oil can be used in it’s place.