Chocolate potato cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter or margarine -- |
| Softened | ||
| 1½ | cup | Sugar -- divided |
| 4 | eaches | Eggs -- separated |
| 1 | cup | Hot mashed potatoes |
| Or riced (no milk, butter or | ||
| Seasoning add | ||
| 1½ | cup | All-purpose flour |
| ½ | cup | Baking cocoa |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground cloves |
| 1 | cup | Milk |
| 1 | teaspoon | Vanilta extract |
| 1 | cup | Nuts -- chopped |
| FLUFFY WHITE FROSTING: | ||
| 2 | eaches | Egg whites |
| 1½ | cup | Sugar |
| ⅓ | cup | Water |
| 2 | teaspoons | Light corn syrup |
| ⅛ | teaspoon | Salt |
| 1 | teaspoon | Vanilla extract |
Directions
In a mixing bowl, cream butter and 1 cup sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine flour, cocoa, baking powder, cinnamon, salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating until smooth. Stir in vanilla and nuts. In a mixing bowl, beat egg whites until foamy. Gradually add remaining sugar; beat until stiff peaks form. Fold into batter. Pour into a greased and floured 13-in, x 9-in. x 2-in, baking pan. Bake at 350 deg. for 40-45 minutes or until cake tests done. cool. Combine first five frosting ingredients in top of a double boiler. Beat with electric mixer for 1 minute. Place over boiling water; beat constantly for 7 minutes, scraping sides of pan occasionally. Remove from heat. Add vanilla; beat 1 minute. Frost cake. Yield: 16-20 servings. Editor's Note: Cake is moist and has a firm texture Recipe By : Taste of Home