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Cakes and Pies - Golden Yam Cake

  • 2 1/2 cups self-rising flour, sifted
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 1/2 cups cooking oil
  • 2 cups sugar
  • 4 eggs
  • 1/4 cup hot water
  • 11/2 cups sweet potatoes, raw and finely grated
  • 1 cup nuts, chopped
  • 1 teaspoon vanilla extract
  • Frosting:
  • 1 (14 1/2-ounce) can evaporated milk
  • 1 cup sugar
  • 1 stick or 1/2 cup butter or margarine
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups coconut, flaked

Heat oven to 350°. Grease and flour three 8-inch layer pans. Sift together flour and spices.
In a mixing bowl, combine cooking oil and sugar. Beat in eggs one at a time. Add hot water, then fold in flour mixture.
Stir in potatoes, nuts, and vanilla and combine thoroughly. Pour batter into pans and bake for 25-30 minutes.
In a saucepan, combine all ingredients except vanilla and coconut. Cook over medium heat, stirring constantly for about 20 minutes or until thickened. Remove from heat and add vanilla and coconut; cool. Spread between and on top of layers.
Submitted By: Gayle S. Howard
Franklin Farmers Co-op
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