Sweet Potato Bundt Cake
with Creamy Orange Glaze 

Cake:

cooking spray
1 t. flour
1/2 C. fat-free milk
1/2 C. vegetable oil
1 t. vanilla
3 large eggs
2 (15 oz.) cans sweet potatoes, drained & mashed (about 2 C.)
3 C. flour
1 C. sugar
1 C. packed brown sugar
1 t. baking soda
1/2 t. salt
1/2 t. ground ginger
1/2 t. ground nutmeg
1/4 t. cinnamon

Glaze:

3/4 C. powdered sugar
1/2 C. (4 oz.) light cream cheese, softened
1 t. grated orange rind
1 T. fresh orange juice
1 T. fat-free milk

Coat a 10" Bundt pan with cooking spray & dust with the 1 t. flour. Set aside.

Combine milk, oil, vanilla, eggs & sweet potatoes in a medium bowl. Combine dry ingredients in a separate bowl, stirring with a whisk to mix. Add milk mixture to flour mixture, beat with a mixer at low speed for 2 minute or until blended. Pour batter into prepared pan. Bake at 375° for 55 minutes or until a pick comes out clean. Cool in pan 10 minutes on a wire rack, remove from pan to cool completely on rack.

To prepare the glaze, combine the ingredients in a bowl & stir well with a whisk. Drizzle glaze over cake. Yield: 18 servings

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