Yield: 24 Servings
|2 cups||Sifted flour|
|1 tablespoon||Baking powder|
|2 teaspoons||Pumpkin pie spice|
|½ teaspoon||Each: soda and salt|
|1 cup||Cooked; mashed yams|
|4 \N||Eggs; separated|
|1 cup||Evaporated milk|
|1 \N||Stick margarine|
|½ cup||Cooked; mashed yams|
|3 \N||Egg yolks|
|1 cup||Chopped pecans|
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, .