Sweet Potato Surprise Cake
Yield
3 small cakesPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 ½ | cups |
vegetable oil
|
|
| 4 | large |
eggs
separated |
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 ½ | cups |
sweet potatoes, or yams
raw, grated |
|
| 2 | cups |
sugar
|
|
| 2 ½ | cups |
cake flour
sifted |
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | cup |
nuts
chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
| Frosting | |||
| 1 | large |
evaporated milk
canned |
*
|
| 3 | each |
egg yolks
|
*
|
| 1 ⅓ | cups |
coconut
flaked |
*
|
| 1 | cup |
sugar
|
|
| 1 | stick |
margarine
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 355 | ml |
vegetable oil
|
|
| 4 | large |
eggs
separated |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 355 | ml |
sweet potatoes, or yams
raw, grated |
|
| 473 | ml |
sugar
|
|
| 591 | ml |
cake flour
sifted |
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
nutmeg
|
|
| 237 | ml |
nuts
chopped |
|
| 5 | ml |
vanilla extract
|
|
| Frosting | |||
| 1 | large |
evaporated milk
canned |
*
|
| 3 | each |
egg yolks
|
*
|
| 315 | ml |
coconut
flaked |
*
|
| 237 | ml |
sugar
|
|
| 113 | g |
margarine
|
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Combine cooking oil and sugar.
Beat until smooth.
Add egg yolks and beat well.
Add dry ingredients which have been sifted together.
Stir in potatoes, nuts and vanilla, beat well.
Beat egg whites until stiff.
Fold into mixture.
Bake in 3 greased and floured 8-inch layer pans at 350℉ (180℃) F for 25 to 30 minutes.
Cool and frost.
FROSTING: Combine milk, sugar, oleo, egg yolks and vanilla in sauce pan.
Heat until boiling.
Add coconut and continue to cook 3 to 5 minutes or until mixture thickens.
Remove from fire, and place saucepan in container of ice and beat with wooden spoon until spreading consistency.
