 |
Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
A true Southern classic, this cake is a hit at church functions and bake sales, writes Christy Shepard from Marion, North Carolina. Ingredients:
1-1/2 cups canola oil |
2 cups sugar |
4 eggs, separated |
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 cake flour |
3 teaspoons baking powder |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/4 teaspoon salt |
1 cup chopped pecans |
frosting: |
1-1/3 cups sugar |
2 cans (5 ounces each) evaporated milk |
4 egg yolks, lightly beaten |
1/2 cup butter, cubed |
2-2/3 cups flaked coconut |
1 cup chopped pecans |
2 teaspoons vanilla extract |
Directions:
1. In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla.
2. In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans.
3. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.
4. For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes.
5. Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers. Yield: 10-12 servings.
|
|