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| 2 Tasse | sifted flour |
| 1 Esslöffel | baking powder |
| 2 Teelöffel | cocoa |
| 2 Teelöffel | Pumpkin pie spice |
| 1/2 Teelöffel | Each: soda and salt |
| 1 Tasse | Pecans |
| 2/3 Tasse | shortening |
| 2 Tasse | sugar |
| 1 Tasse | Cooked; mashed yams |
| 4 | eggs separated |
| 1/2 Tasse | milk |
| 1 Teelöffel | vanilla |
| 1 Tasse | milk evaporated |
| 1 | margarine stick |
| 1 Teelöffel | vanilla |
| 1/2 Tasse | Cooked; mashed yams |
| 1 Tasse | sugar |
| 3 | egg yolks |
| 1 Tasse | pecans chopped |
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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,
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