Yam yum-yum cake

Yield: 24 Servings

Measure Ingredient
2 cups Sifted flour
1 tablespoon Baking powder
2 teaspoons Cocoa
2 teaspoons Pumpkin pie spice
½ teaspoon Each: soda and salt
1 cup Pecans
⅔ cup Shortening
2 cups Sugar
1 cup Cooked; mashed yams
4 Eggs; separated
½ cup Milk
1 teaspoon Vanilla
1 cup Evaporated milk
1 Stick margarine
1 teaspoon Vanilla
½ cup Cooked; mashed yams
1 cup Sugar
3 Egg yolks
1 cup Chopped pecans

ICING

Sift 1-½ cups flour with all other dry ingredients three times and set aside. Dust pecans with ½ 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, .

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