Sweet Potato Cake
1 Betty Crocker Super Moist yellow cake mix
1/2 cup chopped pecans, if desired
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 can (18 ounces) vacuum packed sweet potatoes or 2 medium sweet potatoes, cooled and mashed =1 3/4 cups)
Additional chopped pecans if desired
Betty Crocker Cream cheese icing
1- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening; lightly flour.
2- Beat all ingredients except icing and additional pecans in large bowl with electric mixer on low speed 30 seconds (batter will be thick). Beat on medium speed 2 minutes, scrapping bowl frequently. Pour into pan.
3- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen.
Cool completely, about 1 hour.
Spread icing over top of cake. Sprinkle with pecans. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): Bake 35 to 40 minutes.
1 Serving: Calories 315 (Calories from Fat 70); Fat 8g
HAVE A BLESSED THANKSGIVING!