½ cup butter or shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs, beaten
1 cup cooked, peeled, and mashed sweet potatoes
3 cups all-purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon ginger
¼ teaspoon cinnamon
¼ teaspoon cloves
½ cup milk
1 cup chopped pecans
1 teaspoon maple or vanilla flavoring

Grease and flour 3 8-inch-round cake pans. Preheat oven to 350°F. Cream butter and sugars until light and fluffy. Beat in the eggs and sweet potatoes. In a separate bowl, mix together flour, baking powder, baking soda, and spices. Add dry ingredients alternately with milk to sweet potato mixture. (If batter seems too stiff, add 1 or 2 more tablespoons of milk.) Fold in nuts and flavoring. Spoon batter into cake pans. Bake for 30 minutes. Turn out on racks. Cool and frost with brown sugar icing.

Icing

1 cup confectioners’ sugar
¾ cup (packed) dark brown sugar
½ cup whipping cream
¼ cup (½ stick) unsalted butter
¼ teaspoon vanilla flavoring

Sift confectioners’ sugar into medium bowl. In a medium saucepan over medium-low heat, stir brown sugar, whipping cream, and butter until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour brown sugar mixture over confectioners’ sugar, whisking. Whisk until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Stack layers, thinly icing between. Spoon icing thickly over top, allowing it to drip down sides of cake. Serve after icing is firm, at least 1 hour.

Bessie Bloodworth’s Lemon Chess Squares

Chess pies and pastries are a traditional Southern dessert made with a filling of eggs, sugar, and butter, cooked in (or on) a pastry crust, with some sort of topping—basically, a cheeseless cheesecake. Some recipes include cornmeal, others are made with vinegar, and flavorings (vanilla, lemon juice, chocolate) are sometimes added. Some food historians believe that the word chess is derived from the word cheese. Others believe that it is a dialect form of the word chest, referring to a pie safe or chest, where pies were often kept. And then there is the tale of the cook who, when asked the name of her pie, replied, “Oh, it’s jes’ pie.” Whatever the derivation and whatever its form, chess pastries are a treat.

2 cups flour
½ cup confectioners’ sugar
¼ teaspoon salt
1 cup butter or shortening
4 eggs
2 cups sugar
2 tablespoons flour
2 tablespoons white or yellow cornmeal
½ cup melted butter
4 tablespoons lemon juice
confectioners’ sugar for dusting

Preheat oven to 350°F. To make the crust, sift together the flour, sugar, and salt. Cut in the butter, using two knives or a pastry blender. Mix well and pat into a 10- x 15-inch cookie sheet. Bake for 15 minutes.

Beat remaining ingredients and pour over baked crust. Return to oven and bake for another 15 minutes. Sprinkle with confectioners’ sugar when done. Cut into squares when cool.