1 1/2 c. cooking oil
2 c. sugar
4 eggs, separated
4 tbsp. hot water
2 1/2 c. sifted cake flour
3 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 c. ground raw sweet potato
1 c. chopped nuts
1 tsp. vanilla flavoring

Combine cooking oil, sugar, beating until smooth. Add egg yolks; beat well. Add hot water then dry ingredients sifted together. Stir in sweet potatoes, nuts, and vanilla flavoring. Beat well. Beat egg whites until stiff then fold into mixture. Bake in 3 greased cake pans at 350 degrees for 25-30 minutes.

FROSTING:

1 lg. can evaporated milk
1 c. sugar
1 stick butter
1/2 c. chopped nuts
3 egg yolks
1 tsp. vanilla
1 1/3 c. flaked coconut

Combine milk, sugar, egg yolks and vanilla in saucepan. Cook over medium heat about 12 minutes, stirring constantly until thick. Remove from heat. Add coconut and chopped nuts. Beat until cool, then spread between layers and on cake.