770223 german chocolate potato cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Shortening |
| 2 | cups | Sugar |
| 1 | Bar German chocolate, grated or melted | |
| 1 | cup | Potatoes, mashed |
| 4 | Eggs | |
| ¾ | cup | Milk |
| 1 | cup | Nuts, chopped |
| 3 | Sqs chocolate | |
| 3 | tablespoons | Shortening |
| 5 | tablespoons | Milk |
| 2½ | cup | Flour |
| 3 | teaspoons | Baking powder |
| 1 | teaspoon | Vanilla |
| ¼ | teaspoon | Nutmeg |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Allspice |
| ½ | teaspoon | Cloves |
| 2 | cups | Powdered sugar |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
Directions
FUDGE ICING
Cream shortening and sugar, blend in remaining ingredients until well mixed. Bake in Angel Food cake pan for 1 hour at 350 degrees. Can also be baked in 2 loaf pans for 45 minutes. Frost with favorite chocolate frosting or Fudge Icing. Melt 3 squares chocolate and 3 tablespoons shortening in 5 tablespoons milk. Blend in about 2 cups powdered sugar, ¼ teaspoon salt and 1 teaspoon vanilla. Stir until thick enough to spread. Submitted By BARRY WEINSTEIN On 03-04-95