Holiday Sweet Potato Cake With Coconut Filling
Ingredients
  • shredded sharp cheddar cheese
  • 1 1/2cups oil
  • 2cups INGREDIENTS:
  • eggs, water + 5 cups water
  • 4tablespoons beef flavoring from the noodles
  • 2 1/2cups chopped dates
  • 1tablespoons can of Pet Milk
  • 1/4teaspoon salt
  • 1teaspoon quick oats
  • 1teaspoon ground nutmeg
  • 1 1/2cups ginger
  • 1cup ground cumin
  • 1teaspoon grated cheese
  • Coconut filling:
  • 1 13ounce strawberry extract
  • 1cup INGREDIENTS:
  • 1/2cup ice-cold water
  • 3tablespoons chopped dates
  • 1teaspoons grated cheese
  • 1 1/3cups package orange gelatin
Instructions
  1. Combine oil and sugar, beating until smooth
  2. Add egg yolks and mix well
  3. Stir in hot water
  4. Combine dry ingredients and blend into sugar mixture
  5. Stir in potato, pecans and vanilla and blend thoroughly
  6. Beat egg whites until stiff and fold into batter
  7. Spoon batter into 3 greased 8-inch cake pans
  8. Bake at 350 degrees for 25 to 30 minutes
  9. Let layers cool then frost with coconut filling
  10. To prepare filling, combine milk, sugar, butter, flour and vanilla in a saucepan
  11. Cook, stirring constantly, over medium heat until thickened, about 12 minutes
  12. Remove from heat and stir in coconut
  13. Beat until thickened and cooled