1 1/2 c. Crisco oil
2 c. sugar
4 eggs, separated
4 tbsp. hot water
2 1/2 c. flour, sifted
3 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 c. sweet potatoes, raw & grated
1 c. pecans, chopped
1 tsp. vanilla

Combine oil and sugar. Beat in the mixer until smooth. Add the egg yolks; beat well. Add hot water. Add the dry ingredients which have been sifted together. Sift in the sweet potatoes, pecans and vanilla; beat well. Beat the egg whites until stiff, fold into the mixture. Bake in three 8 inch greased and floured cake pans at 350 degrees for 25-30 minutes. Cool and frost.

FROSTING:

1 lg. can Pet milk
1 c. sugar
1 stick butter
1 tsp. vanilla
1 1/3 c. coconut
3 egg yolks

Combine the milk, sugar, butter, egg yolks and vanilla in a saucepan. Cook over a medium heat about 12 minutes, stirring constantly until the mixture thickens. Remove from the heat, add the coconut and beat until cool and of a spreading consistency. Spread between layers and on top and sides.