| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 16 | Servings | |
INGREDIENTS
| 1 | pk | Yellow cake mix less 1 cup |
| 1/2 | c | Margarine; melted |
| 1 | Egg | |
| 3 | c | Mashed yams |
| 1 | tb | Pumpkin pie spice |
| 1/2 | c | Brown sugar |
| 2 | Eggs | |
| 2/3 | c | Milk |
| 1 | c | Cake mix (reserved from crust) |
| 1/4 | c | Sugar |
| 1 | ts | Cinnamon |
| 1/2 | c | Margarine |
| 1 | c | Pecans |
INSTRUCTIONS
CRUST FILLING TOPPING Grease bottom of 13x9 inch pan. Reserve one cup of cake mix for topping. Combine remaining cake mix, margarine and egg. Press into pan. Prepare filling by combining all ingredients until smooth. Pour over crust. For topping, combine all ingredients. Sprinkle over filling. Bake in preheated 350 degree oven for 55 to 60 minutes, until knife inserted in center comes out clean. Cool; cut in squares. Serve with whipped cream or topping, if desired. Yields 16 large squares. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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