Recipes

[forrestwolf]

HOW TO PLAY THE GAME:

1. The first player of the month starts the game by posting their choice of recipe. At the end of the text, she or he types their name (so we can give credit where credit is due) and the "the next ingredient: xxxx". (The x's represent that person's choice of any ingredient that can be included in a recipe.)

2. Throughout the game, the next poster in line must use the ingredient that the person ahead chose. If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe. That does make it easier for everyone to see how the game works. If you aren't that familiar with your word processor, don't sweat it. We are more interested in your ideas than your formatting skills.

3. Because of time or system delays, some duplicate posts occur to the same ingredient. The next poster generally responds to the first post for that ingredient.

Sweet Potato Layer Cake Recipe

Ingredients

1-1/2 cups canola oil

2 cups sugar

4 eggs, separated

1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)

1/4 cup hot water

1 teaspoon vanilla extract

2-1/2 cups cake flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup chopped Pecans

FROSTING:

1-1/3 cups sugar

2 cans (5 ounces each) evaporated milk

4 egg yolks, lightly beaten

1/2 cup butter, cubed

2-2/3 cups flaked coconut

1 cup chopped Pecans

2 teaspoons vanilla extract

Directions

In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla.

In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans.

Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.

For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes.

Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers. Yield: 10-12 servings.

That was from my Dad's recipe file........because of the coconut.........

NEXT INGREDIENT: PORK LOIN