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Old 24-11-2004, 03:15 PM
PENMART01
 
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Default Sweet Potato Cake

Sweet Potato Cake with Coconut Filling and Caramel Frosting

vegetable cooking spray
All-purpose flour
1 cup butter, softened
3 cups sugar
6 large eggs, separated
1 1/2 cups mashed cooked sweet potatoes
1 cup sour cream
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup chopped pecans
3 cups all-purpose flour
Coconut Filling
Caramel Frosting

Coat 3 (9-inch) cakepans with cooking spray; dust lightly with flour. Set
aside.
Beat butter and sugar at medium-high speed with an electric mixer until fluffy.
Add egg yolks, one at a time, beating until blended after each addition. Beat
in mashed sweet potatoes and next 6 ingredients, adding each ingredient one at
a time. Add pecans and 3 cups flour, beating just until blended.

Beat egg whites in a separate bowl at high speed with an electric mixer until
stiff peaks form; fold into batter. Spoon batter evenly into prepared pans.

Bake at 350 for 25 minutes or until wooden pick inserted in center comes out
clean. Cool cakes in pans on wire racks 10 minutes; remove and cool completely
on wire racks.

Spread Coconut Filling evenly between cake layers. Gradually pour about 1/2 cup
Caramel Frosting on top of cake, spreading over top and sides with a small
spatula. Place cake in refrigerator, and chill remaining Caramel Frosting 45
minutes. Pour another 1/2 cup Caramel Frosting on cake, spreading over top and
sides. Chill cake and frosting 15 minutes. Repeat procedure with remaining
frosting, 1/2 cup at a time. Store cake in refrigerator.

Southern Living, JANUARY 2004
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---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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