1 c. shortening
3 c. Imperial Granulated Sugar
5 lg. eggs (1 c.)
1 tbsp. vanilla
3 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 c. drained & sieved Trappy's Sweet Potatoes
1/2 c. Imperial brown sugar
1/2 c. ground pecans

Cream shortening, gradually adding Imperial sugar. Beat in eggs, 1 at a time adding vanilla with the last egg. Add combined dry ingredients alternately with buttermilk. Combine Trappy's Sweet Potatoes, Imperial Brown Sugar and ground pecans; stir into 1/3 of the cake batter.

In greased and floured 10" bundt pan, layer batter with sweet potato between 2 layers of plain batter; pan will be almost filled. Bake in preheated 300 degree oven about 1 1/2 hours, using foil tent over cake after the first 30 minutes of baking. Cool cake in pan 10 minutes. Cool on wire rack. (Can use 1 cup fresh sweet potatoes cooked.)