Frosted Sweet Potato Cake |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Just like my mom, I love to cook. I bake a lot for church dinners and homecomings, and many people have told me how much they like this cake. Ingredients:
1 cup canola oil |
2 cups sugar |
4 eggs |
1-1/2 cups finely shredded uncooked sweet potato (about 1 medium) |
1/4 cup hot water |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached self-rising flour |
1 teaspoon ground cinnamon |
1 cup sliced almonds |
frosting: |
1/2 cup butter, cubed |
1 cup packed brown sugar |
1 cup evaporated milk |
3 egg yolks, lightly beaten |
1-1/2 cups flaked coconut |
1 cup sliced almonds |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. Combine flour and cinnamon; gradually add to potato mixture until well blended. Stir in almonds.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
3. For frosting, melt butter in a saucepan; whisk in the brown sugar, milk and egg yolks until smooth. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in coconut, almonds and vanilla. Spread over warm cake. Cool on a wire rack. Yield: 12-15 servings.
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