Prep time: 50 mins Bake time: 25 mins
) Preheat the oven to 350°F.
) Make Chocolate Betty Crocker cake mix according to the instructions indicated on the box and cook in a rectangular pan for about 25 mins. Let cool and cut into cubes.
) In the meantime, peel the sweet potato, dice it, and cook it in a small pot of water, covered, until soft. Drain and save the water.
) Melt the dark chocolate in a double boiler.
) Put the sweet potato and the chocolate in a blender, adding a little bit of the saved water until you obtain the desired texture (a little firmer/thicker than pudding).
) Add honey and sugar, mix well. Pour onto a cookie sheet and refrigerate.
) Prepare the white layer by mixing the Splenda and corn starch in a pot, then add milk and cook over medium heat until thickened. Take the sweet potato and chocolate mixture out of the fridge and transfer it to a pastry pouch with a sleeve/funnel.
) Pour the white layer in glasses alternating with the cake and the chocolate/sweet potato mixture.
I love cooking desserts, but I try to decrease the amount of sugar or replace it with healthier products. My recipe is an original creation that my family loves. Who could have believed that a vegetable was hiding in the middle of all this chocolate?