The Mississippi Cookbook - Compiled and edited by The Home Economics Division of The Mississippi Cooperative Extension Service University Press Of Mississippi

1 1/2	cups	cooking oil
2	cups	sugar
4		eggs, separated
4	tablespoons	hot water
2 1/2	cups	sifted cake flour
3	teaspoons	baking powder
1/4	teaspoon	salt
1	teaspoon	ground cinnamon
1	teaspoon	ground nutmeg
1 1/2	cups	grated raw sweet potatoes
1	cup	chopped nuts
1	teaspoon	vanilla
****Icing****
1	(13-oz) can	evaporated milk
1	cup	sugar
1	stick	margarine
1	stick	margarine
3		egg yolks
1	teaspoon	vanilla
1 1/3	cups	flaked coconut

• Combine cooking oil and sugar and beat until smooth. Add egg yolks and beat well. Add hot water. Then add dry ingredients which have been sifted together. Stir in potatoes, nuts and vanilla and beat well. Beat egg whites until stiff and fold into batter. Bake in three greased 8-inch layer cake pans at 350° for 25 to 30 minutes.
• Use remaining ingredients for icing. Combine milk, sugar, margarine, and egg yolks in sauce pan. Cook over medium heat about 12 minutes, stirring constantly until mixture thickens. Remove from heat, add vanilla and coconut. Beat until cool and spread.