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Sift 1 1/2 cups flour, cocoa, pumpkin pie spice, baking powder, baking soda, salt, three times and set aside. Dust pecans with remaining flour and set aside.
Cream shortening and sugar; blend in mashed yams and then egg yolks. Add flour mixture, milk and vanilla alternately. Stir in pecans.
Beat egg whites to a stiff consistency and fold into mixture. Pour into a greased 9 x 13 inch cake pan and bake for 25 to 30 minutes in a 325°F oven. Cool on rack, slice into squares.
Level of Difficulty: