2 pounds sweet potatoes (Baked ,skins removed & mash flesh with a fork into coarse puree)
1 cup vegetable oil
Unsalted butter, for pans
2 cups cake flour
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons Grand Marnier
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate or white chocolate chips
1 1/4 cups heavy cream
1.Heat oven to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In a bowl of an electric mixer beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
2.Sift together cake flour, baking powder, salt, cinnamon, & nutmeg; mix into the sweet potato mixture. Mix in vanilla and Grand Marnier until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
3.Evenly distribute cake batter into prepared pans, then transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/2 hours.
4.Meanwhile, chop white chocolate into small pieces; set aside. Bring 3/4 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
5.When chocolate mixture has cooled, pour remaining 1/2 cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
6.Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup of the frosting on one layer, then stack next layer on top, and frost. Repeat frosting & stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.
7. Enjoy !
