One of my cooking triumphs –it tastes just like Mom’s!
Servings: 8" - 3 layer cakeCook Time: 25-30 min
1 1/2 c. cooking oil (Mom said to use Crisco ONLY)
2 c. sugar
4 eggs, separated
2 1/2 c. sifted cake flour
3 tsp. baking powder
1 c. chopped nuts
1/4 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 1/2 c. grated raw sweet potatoes
1 tsp. vanilla
1 large can evaporated milk
1 c. sugar
1 stick margarine or butter
3 egg yolks
1 tsp. vanilla
1 1/3 c. flaked coconut
Combine Crisco oil and sugar and beat until smooth. Add egg yolks and beat well. Add 4 Tablespoons of hot water, then dry ingredients which have been sifted together. Stir in potatoes, nuts, and vanilla, and beat well. Beat egg whites until stiff and fold into mixture.
Bake in 3 greased 8-in. layer cake pants at 350F, for 25-30 min. Cool and frost.
Combine milk, sugar, margarine, egg yolks and vanilla in saucepan. Cook over medium heat about 12 minutes, stirring constantly until mixture thickens. Remove from heat and add coconut. Beat until cool and of spreading consistency.
Comments: I discovered you have to move kinda fast to get all the ingredients in before the raw potatoes turn black. And it might take longer than the 12 minutes to cook the frosting, so don’t despair. The result is a tender, moist, absolutely yummy cake!
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