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Sweet Potato Cake

Ingredients
  Salad oil 1 1⁄2 Cup (24 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 4
  Hot water 4 Tablespoon
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄4 Teaspoon
  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)
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato

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