Sweet Potato Cake
|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)|
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 350Â° for 25 to 30 minutes.
Remove from pans; cool on wire racks.
Spread Coconut Filling between layers and on top of cake.