Yields 24 Portions
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:
This recipe has not been reviewed Add your Comment
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.
Copyright © Keldons Cookery 1998 - 2017