Sweet Potato Cake

Sweet Potato Cake
This spice cake is similar to fresh apple cake.

1 1/2 cups vegetable oil
2 cups sugar
4 eggs, separated
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup hot water
1 1/2 cups grated raw sweet potatoes
1 cup chopped pecans
1 teaspoon vanilla extract
Frosting (recipe below)

1. Preheat oven to 350 degrees. Grease and flour three 9-inch round cake
pans.

2. Combine oil and sugar; beat well. Add egg yolks and beat well.

3. In separate bowl, stir together flour, baking powder, salt, cinnamon and
nutmeg. Add hot water and flour mixture to sugar mixture. Stir in grated
sweet potatoes, nuts and vanilla.

4. In clean, dry bowl, beat egg whites until stiff, then fold into batter.
Divide batter evenly among the 3 prepared pans. Bake 25 to 30 minutes, or
just until cake center springs back when lightly touched.

5. Cool cake layers in pans about 10 minutes, then remove from pans and cool
completely on a wire rack.

6. Spread frosting on top of one layer, top with second cake layer and more
frosting, then top with third cake layer. Frost top and sides.

Frosting:

1 cup sugar
1 13-ounce can evaporated milk
1 stick (1/2 cup) butter
3 egg yolks
1 teaspoon vanilla extract
1 1/2 cups flaked coconut

Combine all ingredients except coconut in a medium saucepan. Beat together
and cook over medium heat, stirring often, for 12 minutes or until thick.
Remove from heat and add coconut. Blend thoroughly.