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@whoobie13: #greenscreen as truckers we always tend to quit & comeback 🚛🚨💯 #fortworthtexas #truckersoftiktokfamily #DallasTexas #trucktok

whoobie13
whoobie13
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Friday 25 September 2026 14:14:00 GMT
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lethubhonga0
silwane somhlola :
after all we are forced to come back we have families to feed on
2026-09-28 03:18:22
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Sweet Potato Cake With Cream Cheese Frosting This dense, moist sweet potato cake is what your Thanksgiving dessert table is missing. Active Time: 40 mins Cool Time: 1 hr Total Time: 1 hr 15 mins Servings: 12 Ingredients Cake Layers: 1 large (12- to 14-oz.) sweet potato (makes about 1 1/2 cups mashed) Baking spray with flour 2 1/2 cups bleached cake flour (such as Swans Down) 2 tsp. baking powder 3/4 tsp. kosher salt 3/4 tsp. ground ginger 1/2 tsp. baking soda Pinch of ground nutmeg 3/4 cup whole milk 1/4 cup molasses 1 tsp. vanilla extract 1 1/4 cups granulated sugar 3/4 cup unsalted butter, softened 3 large eggs, at room temperature Cream Cheese Frosting: 1 1/2 (8-oz.) pkg. cream cheese, softened 3/4 cup unsalted butter, softened 3 tsp. vanilla extract 1/4 tsp. kosher salt 4 1/2 cups powdered sugar, sifted Chopped pecans, for garnish (optional) Directions Prepare oven and cake pans: Preheat oven to 350°F with oven rack in center of oven. Coat 2 (9-inch) cake pans with baking spray. Cook sweet potatoes: Pierce potato several times using a fork, and place on a microwave-safe plate. Microwave potato on HIGH 4 minutes. Flip the potato with a pair of tongs (it will be hot), and microwave for 5 minutes. Check for tenderness with a fork, and continue to microwave in 1-minute increments until cooked through, if needed. Let cool enough to be handled, about 10 minutes; peel and mash in a small bowl. Combine dry ingredients: Whisk together flour, baking powder, salt, ground ginger, baking soda, and a generous pinch of nutmeg in a medium bowl. Make milk mixture: Whisk together milk, molasses, vanilla extract, and mashed sweet potato in a large glass measuring cup. Make batter: Beat sugar and butter in a stand mixer fitted with a paddle attachment on medium-high speed until pale yellow and fluffy, about 3 minutes. Add eggs, one at a time, and mix just until combined. Reduce speed to low; blend in one-third of the flour mixture. Add half of the milk mixture; blend until smooth. Repeat procedure, alternating dry and wet ingredients, blending fully between additions. Add batter to cake pans: Divide batter between prepared pans. Bake cake layers: Bake in pre-heated oven until a wooden pick inserted in center of each cake comes out clean, about 25 minutes. Let cool in pans 15 minutes. Very carefully turn out Cake Layers onto a wire rack to cool completely, about 1 hour. Prepare the Frosting: Beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add vanilla and salt, and beat well. Reduce speed to low, and gradually add 1/2 cup of the powdered sugar. Beat until well blended. Gradually add remaining powdered sugar, 1 cup at a time, beating until smooth between additions. Continue to beat until frosting is light and fluffy. Build cake: Place 1 cooled Cake Layer on a serving plate. Cover generously with frosting; top with remaining layer, and frost top and sides of cake. Garnish with pecans, if desired. Refrigerate until ready to serve. #thanksgivingrecipes🦃 #Novemberrecipes2026 #phototrend #thanksgivingtreats #holidaycountdown🦃🧑🏻‍🎄🎄🎅🏻
Sweet Potato Cake With Cream Cheese Frosting This dense, moist sweet potato cake is what your Thanksgiving dessert table is missing. Active Time: 40 mins Cool Time: 1 hr Total Time: 1 hr 15 mins Servings: 12 Ingredients Cake Layers: 1 large (12- to 14-oz.) sweet potato (makes about 1 1/2 cups mashed) Baking spray with flour 2 1/2 cups bleached cake flour (such as Swans Down) 2 tsp. baking powder 3/4 tsp. kosher salt 3/4 tsp. ground ginger 1/2 tsp. baking soda Pinch of ground nutmeg 3/4 cup whole milk 1/4 cup molasses 1 tsp. vanilla extract 1 1/4 cups granulated sugar 3/4 cup unsalted butter, softened 3 large eggs, at room temperature Cream Cheese Frosting: 1 1/2 (8-oz.) pkg. cream cheese, softened 3/4 cup unsalted butter, softened 3 tsp. vanilla extract 1/4 tsp. kosher salt 4 1/2 cups powdered sugar, sifted Chopped pecans, for garnish (optional) Directions Prepare oven and cake pans: Preheat oven to 350°F with oven rack in center of oven. Coat 2 (9-inch) cake pans with baking spray. Cook sweet potatoes: Pierce potato several times using a fork, and place on a microwave-safe plate. Microwave potato on HIGH 4 minutes. Flip the potato with a pair of tongs (it will be hot), and microwave for 5 minutes. Check for tenderness with a fork, and continue to microwave in 1-minute increments until cooked through, if needed. Let cool enough to be handled, about 10 minutes; peel and mash in a small bowl. Combine dry ingredients: Whisk together flour, baking powder, salt, ground ginger, baking soda, and a generous pinch of nutmeg in a medium bowl. Make milk mixture: Whisk together milk, molasses, vanilla extract, and mashed sweet potato in a large glass measuring cup. Make batter: Beat sugar and butter in a stand mixer fitted with a paddle attachment on medium-high speed until pale yellow and fluffy, about 3 minutes. Add eggs, one at a time, and mix just until combined. Reduce speed to low; blend in one-third of the flour mixture. Add half of the milk mixture; blend until smooth. Repeat procedure, alternating dry and wet ingredients, blending fully between additions. Add batter to cake pans: Divide batter between prepared pans. Bake cake layers: Bake in pre-heated oven until a wooden pick inserted in center of each cake comes out clean, about 25 minutes. Let cool in pans 15 minutes. Very carefully turn out Cake Layers onto a wire rack to cool completely, about 1 hour. Prepare the Frosting: Beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add vanilla and salt, and beat well. Reduce speed to low, and gradually add 1/2 cup of the powdered sugar. Beat until well blended. Gradually add remaining powdered sugar, 1 cup at a time, beating until smooth between additions. Continue to beat until frosting is light and fluffy. Build cake: Place 1 cooled Cake Layer on a serving plate. Cover generously with frosting; top with remaining layer, and frost top and sides of cake. Garnish with pecans, if desired. Refrigerate until ready to serve. #thanksgivingrecipes🦃 #Novemberrecipes2026 #phototrend #thanksgivingtreats #holidaycountdown🦃🧑🏻‍🎄🎄🎅🏻
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