Sweet Potato Cake with a Marshmallow Cream Cheese Topping

              This cake could easily be a Pumpkin Cake or a Carrot Cake too! Just substitute Pumpkin or Carrot for the yams! But I fell in love with the flavor of the sweet potato in this beautiful cake!                                                            


2 Cups Flour
1 Cup Granulated Sugar
1 Cup Light Brown Sugar
1 TSP Ginger
2 TSP Cinnamon
2 TSP Baking Soda
1 TSP Salt
1 & 1/2 Cup Vegetable Oil
4 Eggs
1 TSP Vanilla
1/2 Cup Milk
3 Cups Shredded Raw Sweet Potato or Yam ( I use 1 Large Sweet Potato & 1 Large Yam for color)

Stir all dry ingredients together. Add all the liquids & beat well, batter will be thick. Shred  peeled potatoes in food processor & stir into batter right away. Prepare a tube pan by greasing & flouring. put 1/2 of your batter into pan spread evenly . This may be baked in a large oblong pan around 10 x 15 !
Crumb filling :  1 Cup flour, 1/2 Cup brown sugar, dash of salt 1 tsp cinnamon. 1/2 tsp ginger, stir all together & rub in 1 heaping TBS shortening until you have fine crumbs. Spread over your cake batter.
Add remaining batter over crumb filling and bake in 325 degree oven for 1 hour and 1/2 AT LEAST MY SLOW OVEN TOOK THIS LONG. Start checking at one hour & judge from there. The  cake tester insert test comes out clean when it is done baking! Remove from oven & let cool 10 minutes in pan. Turn cake upside down on clean surface & let cool. If cake does not dump from the pan just run a knife down the sides of the pan & the tube center of the pan & invert again. Cake will slide out. Let cool completely  then drizzle in big gloppy drizzles the following Marshmallow Cream Cheese topping!

                                                                             

8 oz Softened  Cream Cheese
4 TBS Butter
Dash of Salt
1 Tsp Vanilla
1 Cup Marshmallow Fluff
Powdered Sugar & Milk just enough to get a thick but still soft topping!
Beat cream cheese & butter together. Add salt & vanilla & beat again. Add fluff & beat. Now add enough powdered sugar & milk to get a nice thick but spoonable topping to glop over the top of the cake in generous tablespoonfuls! ENJOY!  You may sprinkle cinnamon over the top of the topping if you wish! I LOVE cinnamon with sweet potatoes and was going to but the white topping was just to pretty to sprinkle!

                        This is how this cake looks with pecans added! I then left out the crumb filling!