2 1/2 c. flour
3 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 c. cooking oil
2 c. sugar
4 eggs
4 tbsp. hot water
1 1/2 c. raw sweet potatoes, grated coarsely
1 c. chopped pecans
1 tsp. vanilla (pure)

Grate raw sweet potatoes and set aside. Sift together dry ingredients and set aside. Beat egg whites until slightly stiff and set aside. Combine oil and sugar and beat until smooth and well blended. Add beaten egg yolks and blend well. Add hot water and sifted dry ingredients. Mix very well. Stir in potatoes, nuts and vanilla. Fold in beaten egg whites, and mix until thoroughly blended. Bake in 3 very well greased and slightly floured 8 inch layer cake pans at 350 degrees for 25 to 30 minutes. Cool and frost.

FROSTING:

3 egg yolks
1 tsp. vanilla (pure)
1 1/3 c. flaked coconut
1 c. chopped pecans
1 lg. can evaporated milk
1 c. sugar
1/4 c. butter