This easy recipe starts with a box of devil’s food cake mix and includes a can of pumpkin puree, which makes for a wonderfully moist cake. An icing made with powdered sugar, cocoa and cinnamon compliments the rich flavors of the cake. Although it’s great anytime, this cake has become a holiday favorite at our house!
During the fall and right through the holidays we enjoy the goodness of sweet potatoes. While some people like to cook them with lots of sugary syrup, nuts and marshmallows, I prefer to bake or roast them. You can bake them much like a traditional potato, and then use a wonderful compound butter that melts into the flesh of the warm baked sweet potato.
2 sticks salted butter (softened)
Put all ingredients in a large bowl. Combine with a large fork or spoon, a potato masher, or an electric mixer. Transfer to a covered container and refrigerate for a few hours. Let butter come to room temperature before using for easy melting and spreading.