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1072 - Sweet Potato Cake #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1072 - Sweet Potato Cake #

(by Shirley McNevich)

1 1/4 cups canola oil
2 cups white sugar
4 eggs
1/4 to 1/2 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
2 cups flour
2 tsp. baking soda
1 cup chopped pecans OR chopped walnuts
3 cups grated raw sweet potato
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 stick softened
butter; 1lb. Domino's powdered sugar; 2 tsp. vanilla

Wash, peel and grate sweet potatoes--set aside. In a mixer add canola oil,
white sugar, eggs and salt--beat. Add cinnamon, baking powder, baking
soda--beat. Add flour--beat until smooth. Remove bowl from mixer--add
grated sweet potato and chopped nuts--stir until blended. Pour batter into two
greased 8" round cake pans. Bake at 350 degrees for 40 minutes--test with a
toothpick for doneness. Cool for ten minutes, then remove them from cake

pans on to plates--cool completely. Frosting: in a mixer add cream cheese
and butter--beat. Slowly add powdered sugar--beat. Add vanilla--beat until
very smooth. Place one cake on a cake plate--frost top and sides. Place
second cake on top of the first cake--frost top and sides. Keep refrigerated.


 

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