| 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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