Recipe(tried): Sweet Potato Surprise Cake

Donna, this is our family's traditional holiday season cake adapted from a very old recipe. It can be decorated on top with pecan halves or green and red candied cherries arranged to resemble holly. Folding in the beaten egg whites give the basic cake mix added "umph".

SWEET POTATO SURPRISE CAKE

1 yellow cake mix
1 cup water
1/2 cup vegetable oil
4 eggs (separated)
2 teaspoons pumpkin pie spice
(or 1 tsp. cinammon, 1 tsp.nutmeg)
1 1/2 cups grated RAW sweet potatoes
1 cup chopped pecans

First beat the four egg whites in separate bowl. Mix spices with dry cake mix. add water, egg yolks, mix. Stir in raw grated potatoes, and nuts. Fold in beaten egg whites. Bake in 3 floured and greased pans (or wax-papered)
at 350 F. for 25-30 min. (This can also be made into 9x13 cake with added time)

COCONUT ICING

1 stick butter
1 can evaporated milk
1 cup sugar
3 egg yolks
1 teaspoon vanilla
1 can (approx. 1 1/2 cups) coconut

In saucepan, mix first four ingredients and cook at medium heat until thickened stirring constantly. Allow to cool and add coconut and vanilla. Frost tops only of 3-layer cake.