Rich and chocolatey...you can feel good about feeding your kids this nutritious cake.
No servings information available
1 Shredded sweet potato (carrots may be substituted)
1 c. sugar
¾ c. Butter
¾ c. milk
¾ c. unsweetened cocoa powder
1 c. Gluten free rice flour
1 Tbs. aluminum free baking powder
2 teaspoon. baking soda
½ teaspoon. salt
1½ teaspoon. vanilla extract
dash of cinnamon
1¼ teaspoon. xanthan gum
½ c. chocolate chips (optional)
No nutrition information available
Preheat oven to 375.
Using a 14 cup cuisinart food processor, shred the sweet potato. Set aside.
Install the chopping blade.
Add sweet potato and all other ingredients except the choclate chips to mixing bowl.
Blend till thoroughly incorporated aprox. 1 min.
Add chocolate chips and pulse 2-3 times to mix.
Bake in a greased 9 x 13-inch baking pan for 40-50 min. (do not underbake!) baking times may vary...
Serve with or without your favorite frosting....