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Sweet Potato Cake Recipe
|Salad oil||1 1⁄2 Cup (24 tbs)|
|Sugar||2 Cup (32 tbs)|
|Hot water||4 Tablespoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Grated raw sweet potato||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Coconut filling||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 7461 Calories from Fat 3944
% Daily Value*
Total Fat 452 g695.3%
Saturated Fat 35.4 g177.2%
Trans Fat 5.9 g
Cholesterol 845.9 mg
Sodium 2566.9 mg107%
Total Carbohydrates 818 g272.8%
Dietary Fiber 29.9 g119.4%
Sugars 500.4 g
Protein 72 g143.9%
Vitamin A 659.5% Vitamin C 11.7%
Calcium 147.1% Iron 137.4%
*Based on a 2000 Calorie diet
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 350Â° for 25 to 30 minutes.
Remove from pans; cool on wire racks.
Spread Coconut Filling between layers and on top of cake.