Glazed Chocolate Sweet Potato Cake
Serves 12

The combination of sweet potatoes and buttermilk in this cake make it really moist. Use a good quality cocoa powder to insure a rich, chocolaty taste.

Ingredients:
CAKE:
1 pound sweet potatoes, baked until tender, peeled and mashed
2 cups all-purpose flour
One-half cup unsweetened cocoa powder
2 tsp baking powder
One-half teaspoon baking soda
One-half teaspoon cinnamon
One-half teaspoon salt
One-quarter teaspoon nutmeg
One-eighth teaspoon allspice
One-third cup granulated sugar
One-third cup firmly packed brown sugar
One-third cup vegetable oil, such as canola
3 egg whites
1 large carrot, shredded
Two-thirds cup lowfat or nonfat buttermilk
One-half cup carrot juice

GLAZE:
1 cup confectioners' sugar
2 T orange juice
2 tsp grated orange zest

Instructions:

Preheat oven to 350 degrees; generously spray a 9-by-13-inch baking pan with nonstick cooking spray and set aside.

In a large mixing bowl, stir together flour, cocoa, and next six ingredients (baking powder through allspice); set aside.

In the large bowl of an electric mixer, beat the mashed sweet potatoes, both sugars and the vegetable oil until light and fluffy. Beat in the egg whites until well combined, and then fold in the carrot.

In a small bowl, stir together buttermilk and carrot juice. Alternately fold the buttermilk mixture and the flour mixture into the sweet potato mixture, stirring well when complete.
Spoon the batter into the prepared pan, smoothing the top. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack in the pan, and then remove to a serving plate.

FOR THE GLAZE: In a medium bowl, stir together the glaze ingredients until smooth. Drizzle over the cooled cake.

Source: The Simply Healthy Lowfat Cookbook, University of California at Berkeley