|
|
MICROWAVE SWEET POTATO CAKE 3 Tbsp. water 1 1/2 c. salad oil 2 c. sugar 4 eggs 2 1/2 c. all-purpose flour 1 Tbsp. baking powder 3/4 tsp. salt 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1 1/2 c. grated raw sweet potato 1 c. chopped pecans 1 tsp. vanilla extract Coconut Filling Microwave water in 1 cup glass measure at High 1 minute. Mix oil and sugar until smooth. Add hot water and eggs. Beat well. Combine flour, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into sugar mixture. Add potato, pecans and vanilla. Blend well. Microwave in two 9-inch round microwave plastic dishes at High 6 to 7 minutes per layer. Let stand directly on counter 5 to 10 minutes before removing from pan. Cool. Fill and top layers with Coconut Filling. Coconut Filling For Sweet Potato Cake: 1/2 c. margarine 1 (13 oz.) can evaporated milk 1 c. sugar 3 Tbsp. all-purpose flour 1 tsp. vanilla 1 1/3 c. flaked coconut 1/2 c. chopped pecans Microwave margarine in a 1 1/2 quart casserole at High 1 minute. Stir in milk, sugar, flour and vanilla. Microwave at High 6 minutes. Stir after 3 minutes. Stir in coconut and pecans. Cool filling completely before using. Yield: topping for 2 (9-inch) layers. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |