2 c Sifted flour
1 tb Baking powder
2 ts Cocoa
2 ts Pumpkin pie spice
1/2 ts Each: soda and salt
1 c Pecans
2/3 c Shortening
2 c Sugar
1 c Cooked; mashed yams
4 Eggs; separated
1/2 c Milk
1 ts Vanilla
-ICING-
1 c Evaporated milk
1 Stick margarine
1 ts Vanilla
1/2 c Cooked; mashed yams
1 c Sugar
3 Egg yolks
1 c Chopped pecans
Sift 1-1/2 cups flour with all other dry ingredients three times and set
aside. Dust pecans with 1/2 cup flour.
Cream shortening and sugar; blend in yams and then egg yolks. Mix in flour
mixture, milk and vanilla alternately. Stir in nuts. Fold in stiffly beaten
egg whites. Bake in a greased 9×13 inch baking pan for 25 minutes in a 325
degree preheated oven. Cool and ice cake. Serves 24 to 30.
To make icing: Combine milk, sugar, margarine, egg yolks and vanilla in a
boiler. Cook and stir constantly over medium heat until mixture becomes
thick. Add chopped nuts and yams. Beat until cool. Spread over cooled cake.
Cut in squares to serve.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
24 Servings