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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 1/2 cups cooking oil
  • 2 cups sugar
  • 4 eggs, separated
  • 2 1/2 cups sifted cake flour
  • 3 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 4 TBS hot water
  • 1 1/2 cups grated raw sweet potato
  • 1 cup chopped nuts
  • 1 tsp. vanilla extract
Preheat oven to 350 degrees.
In a bowl, beat egg whites until stiff peaks form; set aside.
Combine oil and sugar and beat until smooth. Add egg yolks, one at a time, mixing well after each addition. Sift dry ingredients and add to first mixture alternately with water, beating well after each addition. Stir in potatoes, nuts and vanilla extract. Fold stiffly beaten egg whites into mixture.
Pour batter into three greased and floured 8-inch cake pans; bake for 25-30 minutes. Cool and frost.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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