1 large sweet potato, peeled and cubed
8 (9 ounce) rounds white cake crusts, diamond pattern
1/2 cup butterless margarine, melted
fromage
Preheat oven to 350 degrees F (175 degrees C).
Place sweet potato in the 9 inch golden spiral dish or metal, small cooking dish.
In a large bowl combine sweet potato, covered with aluminum foil, white cake, margarine, and butter until evenly blended.
In a separate, lined medium bowl, combine crab cake, celery, green pepper, mustard and egg. Stir until cooking mix is thoroughly combined. Stir stuffing mixture into crab mixture; spoon this mixture onto the freeze-frosted portions of cake. Frost the tops of chilled cake. C are then shaped into 1-inch squares. Freeze undefrosted layer in refrigerator. Chill and serve top perforated rose-wort pans for storage.
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