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Sweet Potato Surprise Cake

 

55

Yield

3

small cakes

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 482g (17.0 oz)
Amount per Serving
Calories 202749% of calories from fat
 % Daily Value *
Total Fat 111g 171%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 255mg 11%
Total Carbohydrate 82g 82%
Dietary Fiber 9g 36%
Sugars g
Protein 43g
Vitamin A 293% Vitamin C 25%
Calcium 17% Iron 54%
* based on a 2,000 calorie diet How is this calculated?

 

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