Sweet Potato Cake with Coconut Filling and Caramel Frosting

vegetable cooking spray
All-purpose flour
1 cup butter, softened
3 cups sugar
6 large eggs, separated
1 1/2 cups mashed cooked sweet potatoes
1 cup sour cream
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup chopped pecans
3 cups all-purpose flour
Coconut Filling
Caramel Frosting

Coat 3 (9-inch) cakepans with cooking spray; dust lightly with flour. Set
aside.
Beat butter and sugar at medium-high speed with an electric mixer until fluffy.
Add egg yolks, one at a time, beating until blended after each addition. Beat
in mashed sweet potatoes and next 6 ingredients, adding each ingredient one at
a time. Add pecans and 3 cups flour, beating just until blended.

Beat egg whites in a separate bowl at high speed with an electric mixer until
stiff peaks form; fold into batter. Spoon batter evenly into prepared pans.

Bake at 350° for 25 minutes or until wooden pick inserted in center comes out
clean. Cool cakes in pans on wire racks 10 minutes; remove and cool completely
on wire racks.

Spread Coconut Filling evenly between cake layers. Gradually pour about 1/2 cup
Caramel Frosting on top of cake, spreading over top and sides with a small
spatula. Place cake in refrigerator, and chill remaining Caramel Frosting 45
minutes. Pour another 1/2 cup Caramel Frosting on cake, spreading over top and
sides. Chill cake and frosting 15 minutes. Repeat procedure with remaining
frosting, 1/2 cup at a time. Store cake in refrigerator.

Southern Living, JANUARY 2004
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---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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