Ingredients
16
16 servings
- •¼ cup shortening
- •¼ cup vegetable oil
- •¼ cup all-purpose flour
- •2 cups white sugar
- •5 eggs
- •1 cup vegetable oil
- •3 teaspoons vanilla extract
- •2 cups sifted all-purpose flour
- •3 teaspoons baking powder
- •2 teaspoons baking soda
- •2 teaspoons ground cinnamon
- •1 teaspoon pumpkin pie spice
- •½ teaspoon salt
- •3 cups mashed sweet potatoes
- •1 cup chopped pecans
- •4 cups sifted confectioners' sugar
- •1 (8 ounce) package cream cheese, softened
- •½ cup butter, softened
- •1 teaspoon vanilla extract
- •½ teaspoon grated orange zest
- •½ teaspoon ground allspice
- •1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Combine shortening, vegetable oil, and flour in a bowl; mix very well. Brush two 9x9-inch cake pans with the mixture. Reserve remaining mixture for future baking.
- Beat sugar, eggs, oil, and vanilla extract together in a large bowl.
- Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a separate bowl. Add to the sugar mixture gradually, mixing constantly to prevent lumps. Stir in sweet potatoes. Fold in chopped pecans. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely, about 1 hour.
- Make the frosting while cakes are cooling. Combine confectioners' sugar, cream cheese, butter, vanilla extract, orange zest, and allspice in a medium bowl. Beat until smooth and creamy.
- Place 1 cooled cake layer on a serving plate. Cover with frosting. Add second cake layer. Frost the top and sides. Sprinkle pecans on top.
Nutritional Facts
Per 16 servings
- Calories: 728
- Carbohydrate: 84g
- Fat: 42g
- Fiber: 3g
- Protein: 7g
- Sugar: 59g
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