1 1/2 c. cooking oil
4 eggs, separated
3 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. sifted cake flour
2 c. sugar
1 c. chopped nuts
4 tbsp. hot water
1 1/2 c. grated raw potatoes

Combine cooking oil and sugar; beat until smooth. Add egg yolk; beat well. Add hot water, then the dry ingredients that have been sifted. Stir in potatoes, nuts and vanilla; beat well. Beat egg whites until stiff and fold into mixture. Bake in three greased 8 inch cake pans at 350 degrees for 30 minutes. Cool and frost. Frost with coconut and pecan frosting.