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About us. DC Sweet Potato Cake is a commercial bakery that is located in the Washington DC Metropolitan Area. The cakery is known for its legendary Sweet Potato Cake. This cake is known to cause shoving matches over the last slice. Our products are found in regional stores such as Starbucks, Wegmans, Safeway and Nordstrom and can also be found.
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Preheat oven to 350 degrees F. Spray a 9×13 baking pan with baking spray, or butter and flour the pan. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Set aside.
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Preheat the oven to 350 degrees Fahrenheit. Grease or spray a 13×9 inch pan. Mix the flour, baking powder, baking soda, salt and spices in a large bowl. Whisk well and set aside. In another bowl, mix together the brown sugar, granulated sugar, eggs, oil, mashed sweet potatoes and vanilla.
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The Sweet Potato. The Sweet Potato is a family-owned bakery specializing in bundt cakes and cupcakes showcasing sweet potatoes as our featured ingredient. Our master chef, Margaret, is a true lover of baking. Years ago her husband Sam asked her to prepare a pound cake from a family recipe that had been passed down for generations.
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Instructions. Preheat oven to 350-degrees F. Butter and flour two 9-inch round cake pans. Line bottoms with baking parchment and butter the top of those too. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and ginger. Set aside.
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The blend of the silky textures with just a hint of pure vanilla keeps you wanting more and more. If you have not tried it, let us know, we have a sample for you! The Sweet Potato Thang is not only for the holidays, it is available all year long. Our bakery is located in Rowlett, Texas, approximately 30 minutes northeast of Dallas - just off.
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Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray, line with parchment and spray again. Set aside. In a medium bowl, combine the cake flour, cinnamon, baking powder, salt, nutmeg, and ground ginger. Set aside.
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Preheat oven to 350F degrees. Microwave steamable diced sweet potato as directed. Then, mash sweet potatoes until smooth. Prepare box cake mix as directed (with eggs, oil and water). Add sweet potato mash and stir to combine. Melt 2 Tablespoons of the butter. Stir in 2 Tablespoons of the brown sugar.
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Preheat oven to 350F. Grease a 9×13-inch baking dish with non-stick cooking spray; set aside. In a large mixing bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt; set aside. In a medium mixing bowl, combine the mashed sweet potatoes and milk together, then mix in the beaten eggs and vanilla extract.
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Sweet; Savory; Frozen; Coffee & Tea. Frostee + Fries - 7. chocolate malt and french fry cream, dark mirror glaze, crunch salt, potato chip pieces. Cinnamon Toast Crunch Banana Bread - 4 vanilla bean glaze, cinnamon toast crunch SK Cosmic Brownie - 4. Cakes Small - 12 Large - 45 Chocolate Peanut Butter Cup. chocolate cake, peanut butter cup.
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Place the sweet potatoes on a parchment-lined baking sheet and bake in the oven at 425ºF for 45 minutes - 1 hour or until fork tender. Peel skin once cooled. BOIL METHOD: Peel the potatoes and cut them into large chunks. Let them boil in a pot of water until they're soft, which should take about 20 to 30 minutes.
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Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside. In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg together. Whisk the dry ingredients super well to combine and then set the bowl aside.
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Lower or preheat the oven to 350°F, and grease two 9-inch cake pans with butter or baking spray. Line the bottom of each cake pan with a parchment paper round and set aside until ready to use. Add the flour, baking powder, salt, cinnamon, ginger, and cloves to a medium-sized mixing bowl and whisk to combine.
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Begin by preheating your oven to 350 degrees F. Spray a 9×13 pan with baking spray. Set aside. In a large bowl whisk together flour, baking powder, baking soda, salt, ginger, and nutmeg. In a medium blow, whisk together milk, molasses, vanilla extract, and mashed sweet potato. Set both aside.
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Step 5: Alternate adding the flour mixture and the sweet potato mixture to the butter mixture, beginning and ending with the flour. Don't forget to use a spatula to scrape down the sides of the bowl between additions! Step 6: Once all the ingredients have been added, continue beating the batter for one more minute, then divide evenly into your prepared pans.
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With the mixer on low, add the powdered sugar slowly. Increase speed to high and beat until smooth. To assemble the cake, alternate between layers of sweet potato cake and thin layers of frosting. Crumb coat and allow to set. Frost the top and sides of the cake and refrigerate the cake for about 15 minutes or until firm.