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Ingredientes
- FOR THE CAKE
- 1 1/2 cups of cooking oil
- 2 cups of sugar
- 4 eggs separated
- 4 tablespoons of hot water
- 2 1/2 cups of sifted cake flour
- 3 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 1/2 cups grated raw sweet potato
- 1 cup chopped pecans
- 1 teaspoon vanilla
- FOR THE FROSTING
- 1 lrg can evaporated milk
- 1 cup sugar
- 1 stick margarine
- 3 egg yolks
- 1 1/3 cups flaked coconut
Direcciones
- TO MAKE CAKE
- combine cooking oil and sugar beat until smooth.
- Add egg yolks and beat well.
- Add hot water, then dry ingredients witch have been sifted together.
- stir in potato's, nuts, and vanilla, beat well.
- beat egg whites until stiff and fold into mixture.
- bake in three greased 8in. layer cake pans ( I use 1 bunt pan) at 350 for 25-30min. then let cool and add frosting.
- FOR THE FROSTING
- combine milk, sugar, margarine, egg yolks, and vanilla in sauce pan. cook over medium or low heat about 12min stirring constantly until mixture thickens. remove from heat and add coconut. beat until cool and of spreading consistency
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 12 servings | |
| Calories 732 | |
| Calories from Fat 389 | 53% |
| Total Fat 44.27g | 55% |
| Saturated Fat 7.37g | 29% |
| Trans Fat 2.11g | |
| Cholesterol 71mg | 24% |
| Sodium 513mg | 21% |
| Potassium 223mg | 6% |
| Total Carbs 79.53g | 21% |
| Dietary Fiber 1.8g | 6% |
| Sugars 54.27g | 36% |
| Protein 7.09g | 11% |
