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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This cake is so moist that it doesn't need a frosting or glaze. Ingredients:
2 cups sugar |
3/4 cup stick margarine, softened |
3/4 cup egg substitute |
2 (14 1/2-ounce) cans unsweetened mashed sweet potatoes |
3 cups sifted cake flour |
1 1/2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
2 teaspoons vanilla extract |
cooking spray |
1/4 cup flaked sweetened coconut |
2 tablespoons finely chopped pecans |
Directions:
1. Preheat oven to 350°.
2. Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg substitute, beating well. Add 2 1/2 cups sweet potatoes (about 1 1/2 cans); beat well. Reserve remaining sweet potatoes for another use.
3. Combine flour and next 5 ingredients (flour through salt); stir well. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Stir in vanilla.
4. Pour batter into a 10-inch tube pan coated with cooking spray. Sprinkle coconut and pecans over batter. Bake at 350° for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.
5. Note: Substitute 6 egg whites (about 3/4 cup) for egg substitute, if desired.
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