Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Stick butter; softened |
| 1½ cup | Granulated sugar |
| 4 \N | 1-oz unsweetened chocolate |
| \N \N | Squares; melted |
| 1 cup | Mashed potatoes |
| 1 tablespoon | Instant coffee or |
| \N \N | Expresso powder |
| 4 \N | Eggs |
| 1½ cup | Flour |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| 1 cup | Irish creme liqueur |
| \N \N | Powdered sugar |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:10
1. Preheat oven to 350°F. In a large bowl, beat together butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 mins. Beat in melted chocolate, mashed potatoes, and coffee powder until well blended. Add eggs, one at a time, beating well after each addition.
2. Sift together flour, baking powder, and salt. Beat into chocolate mixture alternately with Irish liqueur just until combined. Turn batter into well-greased 12-cup bundt pan.
3. Bake 45 to 50 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan 15 mins, then unmold onto a wire rack and let cool completely. Sift powdered sugar over top of cake before serving.
NOTES : Leftover mashed potatoes keep this cake moist. Use the real thing---not instant mashed potatoes, which will alter the taste.
The generous amount of Irish creme liqueur imparts an intriguing
flavor to this special cake.