Sweet Potato Cake Recipe
Ingredients
| Salad oil | 1 1/2 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| Hot water | 4 Tablespoon | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1 Teaspoon | |
| 1 1/2 cups grated raw sweet potato | ||
| Pecans | 1 Cup (16 tbs), chopped | |
| Vanilla extract | 1 Teaspoon | |
| Coconut Filling | ||
Directions
Combine oil and sugar in a large mixer bowl; beat until smooth.
Add egg yolks; beat well.
Stir in hot water.
Combine dry ingredients; blend into sugar mixture.
Stir in grated potato, pecans, and vanilla, blending thoroughly.
Beat egg whites until stiff, fold into batter.
Spoon mixture into three greased 8-inch cakepans.
Bake at 350° for 25 to 30 minutes.
Remove from pans; cool on wire racks.
Spread Coconut Filling between layers and on top of cake.
Add egg yolks; beat well.
Stir in hot water.
Combine dry ingredients; blend into sugar mixture.
Stir in grated potato, pecans, and vanilla, blending thoroughly.
Beat egg whites until stiff, fold into batter.
Spoon mixture into three greased 8-inch cakepans.
Bake at 350° for 25 to 30 minutes.
Remove from pans; cool on wire racks.
Spread Coconut Filling between layers and on top of cake.
Chef
