Ingredients: 1 1/2 cup mazola corn oil, 4 eggs, 1/2 tbs of cinnamon, 1 tbs vanilla, 1 tsp nutmeg, 2 cup sugar, 2 cup self rising flour, 1 cup chopped pecans, 4 tbs of hot water, 1 1/2 cup grated sweet potatoes
Beat egg whites until stiff on high speed set aside, In bowl mix (mixer) oil, hot water, egg yokes, and vanilla and then add sugar, flour, cinnamon and nutmeg and mix well add in pecans and sweet potatoes Mix (fold) in your egg whites last.
Generously grease and lightly flour two 9” inch round cake pans.
Pour batter mix equal parts into each pan Bake at 350° for 30 min or until done.
Icing: 2 sticks blue bonnet or butter, 1 3/4 cup of Bakers sweetened coconut, 1 3/4 cup of chopped pecans, 1 1/2 cup of sugar, 1 large can of carnation evaporated milk, 3 egg yolks beaten, 1/2 tbs of vanilla
In a 2qt sauce pan melt butter and then mix all other ingredients together in sauce adding egg yolks in last and bring to a boil, stirring occasionally to prevent scorching.
Once mixture comes to a rolling boil reduce heat to low and cook until mixture thickens. Stirring occasionally
Let cake sit in pans for ten min and remove to a cooling rack or towel to allow it to completely cool before icing.
Add cake to cake plate flat side up and add icing to top and sides and then add second layer flat side down and continue icing until cake is well covered.
Let icing sit 20-30 min before icing the cake . Cooler the icing the easier to spread.