Sweet Potato Bundt Cake

Preheat oven to 325-degrees. Use a paper towel coated with Crisco to grease the entire inside of the bundt pan (and don't forget the tube in the middle). Sprinkle flour over the greased pan and shake the flour around in the pan to coat the grease.

PREPARE CAKE BATTER: In a large bowl, add the oil, white sugar, brown sugar and baby food. Stir until combined. Add the eggs, one a time, to the mixture. Stir each egg into the mixture completely before adding each additional egg. Add the vanilla extract and pumpkin pie spice into the mixture. Add the baking powder and flour to the mixture, stirring until just combined. Stir in the milk.

Pour batter into prepared pan and bake in 325-degree oven for 50-55 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.

Remove baked cake from oven and set on a wire rack to cool. Let the cake cool in the pan for 20-minutes before turning cake out onto wire rack. Allow cake to cool completely before adding the icing.

PREPARE ICING: In a small bowl, add the butter. Melt the butter in the microwave. Once melted, remove the bowl of butter from the microwave and stir in the water, vanilla extract and powdered sugar. Stir until combined and smooth. If icing is too thick, add hot water in small amounts until desired consistency is reached. If icing is too thin, add powdered sugar until desired consistency is reached.

Pour icing over the top of the cake and allow the icing to drip down the sides. Immediately top with granola (optional). Icing will harden quickly.

Store cake at room temperature in an airtight container. Cake will stay fresh for several days. Un-iced cake can be wrapped and frozen for 4 weeks.