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This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.

Source: Martha Stewart Living, November 1996
Servings

Ingredients

Directions

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171
  • abrinabf
    22 NOV, 2012
    Yes, after many years of making this cake...and I mean over 7 years! I FINALLY got the icing right! Although, runny icing is still good- I was happy to finally get the correct consistency of it...without having to quickly ice it after every layer or even refrigerate it over night! Love it!
    Reply
  • Mdagojoe
    17 NOV, 2011
    The 2nd page of this recipe copies ov er another page. Not printing on this site only
    Reply
  • lannyd
    4 NOV, 2011
    I have made this cake several times, and my family and friends love it and crave it. I found that my icing was also runny. I made sure that the runny icing was fully refrigerated and then whipped it for about 3-4 minutes. This made it a good, thick consistency for icing the cake.
    Reply
  • cab2
    9 OCT, 2011
    i do so love these flavours together! amazing, however i found the icing to be way too runny.
    Reply
  • bklyn11215
    27 NOV, 2010
    This is a wonderful cake... It was a huge hit at the Thanksgiving dinner I brought it to... I also had a problem with the icing though... The cake must be completely cool before icing - I ended up refrigerating it overnight... also the white chocolate/heavy cream mix needs to be room temperature or even cooler before folding in the whipped cream... I ended up refrigerating the icing overnight and it worked much better than when I tried to ice as the directions instruct...
    Reply
  • bklyn11215
    27 NOV, 2010
    This is a wonderful cake... It was a huge hit at the Thanksgiving dinner I brought it to... I also had a problem with the icing though... The cake must be completely cool before icing - I ended up refrigerating it overnight... also the white chocolate/heavy cream mix needs to be room temperature or even cooler before folding in the whipped cream... I ended up refrigerating the icing overnight and it worked much better than when I tried to ice as the directions instruct...
    Reply
  • woodensandals
    4 NOV, 2010
    This cake was beautiful to serve and was delicous. I get requests for it all the time. I omitted the nuts due to allergies.
    Reply
  • wildhare21
    13 OCT, 2010
    Correction: I wasn't using the right amount of chocolate, and that is why my frosting never set! Make sure you are using 16 oz. of chocolate, not 8 like I was!
    Reply
  • wildhare21
    2 OCT, 2010
    My frosting never set up. I chilled the chocolate cream mix for 30 minutes in the fridge, then added the whipped heavy cream. It was still waaaaaay too runny. Where did I go wrong?
    Reply
  • CootooPie
    26 DEC, 2009
    If you don't want to use brandy, apple cider works nicely!
    Reply

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