Sweet Potato Layer Cake
Source of Recipe
Ken
Recipe Introduction
A true Southern classic, this cake is a hit at church functions, bake sales and at home for a wonderful dessert.
List of Ingredients
1 1/2 Cups Vegetable Oil
2 Cups Sugar
4 Eggs, Separated
1 1/2 Cups Finely Shredded Uncooked Sweet Potato
1/4 Cup Hot Water
1 Teaspoon Vanilla Extract
2 1/2 Cups Cake Flour
3 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
1 Cup Chopped Pecans
FROSTING:
1/2 Cup Butter
1 1/3 Cups Sugar
10 Ounces Evaporated Milk
4 Egg Yalks, Beaten
2 2/3 Cups Flaked Coconut
1 Cup Chopped Pecans
2 Teaspoons Vanilla ExtractRecipe
In a mixing bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Add sweet potato, water and vanilla; mix well. In a small mixing bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture. Stir in pecans. Pour into three greased 9-inch round cake pans. Bake at 350 degrees for 22 to 27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks. For frosting, melt the butter in a saucepan; whisk in sugar, milk and egg yolks until smooth. Cook and stir over medium heat for 10 to 12 minutes or until thickened and bubbly. Remove from the heat; stir in the coconut, pecans and vanilla. Cool slightly. Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers. Yields 10 to 12 servings.
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