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Filed Under DessertsYams
Yummy Yam Cake

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U.S.A. U.S.A.
Shared by: Donna K.

2 cups sifted All-purpose flour
2 teaspoons Cocoa
2 teaspoons Pumpkin pie spice
1 tablespoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Pecans
2/3 cup Shortening
2 cups Sugar
1 cup cooked, mashed Yams
3 large separated Eggs

Level of Difficulty:

Preparation Style:

Preparation Time:

Process Time:

Overall Time:



30 Minutes

30 Minutes

1 Hour

Average Rating:

Not Rated

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Preheat oven to 325°F / 160°C / Gas Mark 3

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.

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