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Sweet Potato Cake

Yield 16 servings
This cake is so moist that it doesn't need a frosting or glaze.

Ingredients

  • 2 cups sugar
  • 3/4 cup stick margarine, softened
  • 3/4 cup egg substitute
  • 2 (14 1/2-ounce) cans unsweetened mashed sweet potatoes
  • 3 cups sifted cake flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • Cooking spray
  • 1/4 cup flaked sweetened coconut
  • 2 tablespoons finely chopped pecans

Nutrition Information

  • calories 298
  • caloriesfromfat 30 %
  • fat 10 g
  • satfat 2.3 g
  • monofat 4.2 g
  • polyfat 3 g
  • protein 3.6 g
  • carbohydrate 50.7 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 2.4 mg
  • sodium 261 mg
  • calcium 36 mg

How to Make It

  1. Preheat oven to 350°.

  2. Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg substitute, beating well. Add 2 1/2 cups sweet potatoes (about 1 1/2 cans); beat well. Reserve remaining sweet potatoes for another use.

  3. Combine flour and next 5 ingredients (flour through salt); stir well. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Stir in vanilla.

  4. Pour batter into a 10-inch tube pan coated with cooking spray. Sprinkle coconut and pecans over batter. Bake at 350° for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.

  5. Note: Substitute 6 egg whites (about 3/4 cup) for egg substitute, if desired.