Yam Yum-yum Cake Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Sifted flour,
1 tbsp: Baking powder,
2 tsp: Cocoa,
2 tsp: Pumpkin pie spice,
1/2 tsp: Each: soda and salt,
1 cup: Pecans,
2/3 cup: Shortening,
2 cup: Sugar,
1 cup: Cooked, mashed yams
4: Eggs, separated
1/2 cup: Milk,
1 tsp: Vanilla,
ICING
1 cup: Evaporated milk,
1 Stick: margarine,
1 tsp: Vanilla,
1/2 cup: Cooked, mashed yams
1 cup: Sugar,
3: Egg yolks,
1 cup: Chopped pecans,
Directions:
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 . Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
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 . Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Cake