Karen's Sweet Potato Cake with Molasses Cream Cheese Frosting and Pecan Crunch

Cake:
1 can (15-oz) sweet potato
1 cup sugar
2 large eggs
1 tablespoon grated orange rind
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup chopped pecans

Pecan Crunch:
20 hard caramel candies (like Werther’s)
3/4 cup coarsely chopped pecans

Frosting:
8 ounces cream cheese
1 cup confectioners’ sugar
2 teaspoons molasses


Heat oven to 350°F. Grease and flour a 9-inch round cake pan. Drain sweet potatoes and mash to a smooth puree. Place in bowl. While using electric mixer add sugar, eggs, and orange rind. Beat until smooth and well blended. Add oil in a steady stream.

In a small bowl, combine the flour, spices, salt, and baking soda. Add to sweet potato mixture and beat on low just until moistened. Stir in 2/3 cup pecans. Spread in pan and bake 25 to 30 minutes or until center springs bake when gently pressed. Cool cake in pan 10 minutes; remove from pan and cool completely.

Meanwhile, prepare Pecan Crunch: Maintain oven temperature. Remove candy wrappers and place candies about 1 inch apart in two rows on parchment-lined baking sheet. Heat in oven until candies are melted, but not bubbling – about 5 to 8 minutes. Quickly spread melted candies in a thin even layer; scatter chopped pecans over top, pressing into candy. Return to oven and heat until candy bubbles – about 2 to 3 minutes. Remove from oven and cool completely.

Meanwhile, prepare Frosting: In medium bowl, with wooden spoon, stir cream cheese and confectioners’ sugar until softened and smooth. Add molasses and mix until blended.

To serve, slice cooled cake in half horizontally; remove top layer and fill bottom piece with half the cream cheese frosting. Place top layer of cake on top of filling. Spread remaining frosting on top with a thin coating on side of cake. Break up pecan crunch into large irregular pieces and place decoratively on side of cake (thin layer of icing should help it adhere).