SWEET POTATO LAYER CAKE

Sweet Potato Layer Cake image

"A true Southern classic, this cake is a hit at church functions and bake sales," writes Christy Shepard from Marion, North Carolina.

Provided by Taste of Home

Time 1h

Yield 10-12 servings.

Number Of Ingredients 20

Ingredients

1-1/2 cups canola oil
2 cups sugar
4 eggs, separated
1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)
1/4 cup hot water
1 teaspoon vanilla extract
2-1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup chopped pecans
FROSTING:
1-1/3 cups sugar
2 cans (5 ounces each) evaporated milk
4 egg yolks, lightly beaten
1/2 cup butter, cubed
2-2/3 cups sweetened shredded coconut
1 cup chopped pecans
2 teaspoons vanilla extract

Steps:

In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. , In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes. , Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.

Nutrition Facts : Calories 941 calories, Fat 61g fat (18g saturated fat), Cholesterol 166mg cholesterol, Sodium 318mg sodium, Carbohydrate 95g carbohydrate (65g sugars, Fiber 4g fiber), Protein 9g protein.