Bettye S. Auger
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

CRUST:

• 1 package cake mix, less 1 cup
• *1/2 cup margarine, melted
• * egg

FILLING:

• 3 cups yams, mashed
• 1 Tbsp pumpkin
• 1/2 cup brown sugar
• *2 eggs
• *2/3 cup milk

TOPPING:

• 1 cup reserved cake mix
• 1/4 cup sugar
• 1 tsp cinnamon
• *1/2 cup margarine
• *1 cup pecans

Grease bottom of 13×9 inch pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, margarine, and egg. Press into pan. Prepare filling by combining all ingredients until smooth. Pour over crust. For topping, combine all ingredients. Sprinkle over filling. Bake at 350 degrees for 55 to 60 minutes until knife inserted near center comes out clean. Cool; cut in squares. Serve with whipped cream, or topping if desired. Serves approximately 16 people. Cost per serving is $0.25. Total cost is $3.75.

*To reduce fat, cholesterol, and calories, I substituted the following items: Substituted low-fat margarine. Substituted Egg Beaters® for eggs. Substituted low-fat milk for milk. Substituted 1/2 cup pecans for 1 cup pecans.

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