Sweet potato surprise cake

1 cake

Ingredients

Quantity Ingredient
1½ cup Cooking oil
4 eaches Eggs, separated
3 teaspoons Baking powder
1 teaspoon Cinnamon
1½ cup Raw sweet potatoes, grated
2 cups Sugar
1 large Can evaporated milk
3 eaches Egg yolks
1⅓ cup Flaked coconut
2½ cup Sifted cake flour
¼ teaspoon Salt
1 teaspoon Nutmeg
1 cup Chopped nuts/walnuts/pecans
1 teaspoon Vanilla extract or flavor
1 cup Sugar
1 Stick oleo
1 teaspoon Vanilla

Directions

CAKE

FROSTING

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 F. for 25-30 min. 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 min. or until mixture thickens.

Remove from fire, and place saucepan in container of ice and beat with wooden spoon until spreading consistency.

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