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 \N | Eggs; separated |
| ½ cup | Milk |
| 1 teaspoon | Vanilla |
| 1 cup | Evaporated milk |
| 1 \N | Stick margarine |
| 1 teaspoon | Vanilla |
| ½ cup | Cooked; mashed yams |
| 1 cup | Sugar |
| 3 \N | 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, .