Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sweet Potato Layer Cake
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- #105642
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 cup uncooked sweet potato
1 1/2 cup vegetable oil
2 cups sugar
4 eggs, separated
1/4 cup hot water
1 cup chopped pecans
1 teaspoon vanilla extract
3 teaspoons baking powder
2 1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
FROSTING
1 1/3 cup sugar
1/2 cup butter
2 cans (5 ounce size) evaporated milk
4 egg yolks, beaten
2 2/3 cups flaked coconut
1 cup chopped pecans
2 teaspoons vanilla extract
directions
Preheat oven to 350 degrees F.
In bowl, beat oil and sugar. Add egg yolks, one at a time, and beat well after each addition. Add finely shredded sweet potato, water and vanilla, mixing well.
In another bowl, beat egg whites until stiff. Fold into potato mixture. Combine flour, salt, nutmeg, baking powder and cinnamon. Add to potato mixture. Stir in pecans.
Pour into 3 greased 9-inch round cake pans. Bake for 25 minutes. Cool for 10 minutes before removing to wire racks.
For Frosting, melt butter in a pan. Whisk in sugar, milk and egg yolks until smooth. Cook and stir over medium heat until thickened and bubbly.
Remove from heat and stir in coconut, pecans and vanilla. Cool slightly. Place one cake layer on a plate and spread with some frosting. Repeat layers.
added by
cutebaby
nutrition data
Nutritional data has not been calculated yet.
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