Sweet Potato Surprise Cake

Recipe Ingredients

		Cake
1 1/2 cups	355ml	Cooking oil
4		Eggs - separated
3 teaspoons	15ml	Baking powder
1 teaspoon	5ml	Cinnamon
1 1/2 cups	355ml	Raw sweet potatoes - grated
2 cups	396g / 13oz	Sugar
2 1/2 cups	156g / 5.5oz	Cake flour - sifted
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Nutmeg
1 cup	146g / 5.1oz	Nuts - chopped/walnuts/peca
		Ns
1 teaspoon	5ml	Vanilla extract or flavor
		Frosting
1		Evaporated milk
3		Egg yolks
1 1/3 cups	123g / 4.3oz	Coconut - flaked
1 cup	198g / 7oz	Sugar
1		Oleo
1 teaspoon	5ml	Vanilla

Recipe Instructions

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 350F for 25-30 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.

Source:
Sweet Potato Festival, Vardamon, Mississippi, 1994

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