| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 24 | Servings | |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
ICING 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 9x13 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, http://www.erols.com/hosey.
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