Post by Admin on Jul 15, 2005 4:04:51 GMT 10
Sweet Potato Cake
1 1/2 cup salad oil
2 cups sugar
4 large eggs -- separated
4 tablespoons hot water
2 1/2 cups flour -- cake or all-purpose
3 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cups raw sweet potato -- grated
1 cup chopped nuts
1 tablespoon pure vanilla extract
COCONUT FILLING:
1 13 ounce can evaporated milk
1 cup sugar
1/3 cup margarine
3 tablespoons all-purpose flour -- =OR=
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
1 1/2 cups flake coconut -- or frozen
Combine oil and sugar in large mixing bowl; beat till smooth.
Add egg yolks and beat well.
Stir in hot water.
Blend in dry ingredients into sugar mixture.
Stir in potatoes, nuts, and vanilla, mixing well.
Beat egg whites until stiff peaks and fold into batter.
Put into 3 prepared 8 or 9- inch cake pans.
Bake at 350°F for about 30 minutes or until done.
Spread Coconut Filling between layers and on top of cake.
I cover sides to keep cake moist.
Coconut Filling:
Combine milk, sugar, margarine, flour, and vanilla in saucepot.
Cook, stirring constantly, over medium heat until thickened.
Stir in coconut.
Beat until thickened and cooled. Nuts can be added to filling also.
1 1/2 cup salad oil
2 cups sugar
4 large eggs -- separated
4 tablespoons hot water
2 1/2 cups flour -- cake or all-purpose
3 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cups raw sweet potato -- grated
1 cup chopped nuts
1 tablespoon pure vanilla extract
COCONUT FILLING:
1 13 ounce can evaporated milk
1 cup sugar
1/3 cup margarine
3 tablespoons all-purpose flour -- =OR=
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
1 1/2 cups flake coconut -- or frozen
Combine oil and sugar in large mixing bowl; beat till smooth.
Add egg yolks and beat well.
Stir in hot water.
Blend in dry ingredients into sugar mixture.
Stir in potatoes, nuts, and vanilla, mixing well.
Beat egg whites until stiff peaks and fold into batter.
Put into 3 prepared 8 or 9- inch cake pans.
Bake at 350°F for about 30 minutes or until done.
Spread Coconut Filling between layers and on top of cake.
I cover sides to keep cake moist.
Coconut Filling:
Combine milk, sugar, margarine, flour, and vanilla in saucepot.
Cook, stirring constantly, over medium heat until thickened.
Stir in coconut.
Beat until thickened and cooled. Nuts can be added to filling also.