Potato cake (cunningham)

Yield: 8 Servings

Measure Ingredient
2 cups Sugar
1 cup Butter
1 cup Potatoes, mashed; hot
1 cup Pecans; chopped
½ cup Milk, sweet
2 cups Flour
4 \N Egg; well beaten
5 teaspoons Chocolate; melted
1 teaspoon Cloves
1 teaspoon Cinnamon
1 teaspoon Nutmeg
4 teaspoons Baking powder
\N \N Ola Cunningham
\N \N Comanche Study Club cookbook
\N \N Comanche, TX, 1927

Cream well the butter and sugar. Add the other ingredients, leaving the eggs and baking powder till the last. Moisten the baking powder with a tablespoon of water the fold it and the eggs in lightly. Bake in layer pans about 40 minutes [in a 350 F. oven, until a toothpick tests clean]. For filling, use cooked icing with a dozen marshmallows beaten in while the icing is hot. If you desire, you may add nuts and raisins to the icing.

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