Potato cake (cunningham)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 1 | cup | Butter |
| 1 | cup | Potatoes, mashed; hot |
| 1 | cup | Pecans; chopped |
| ½ | cup | Milk, sweet |
| 2 | cups | Flour |
| 4 | Egg; well beaten | |
| 5 | teaspoons | Chocolate; melted |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| 4 | teaspoons | Baking powder |
| Ola Cunningham | ||
| Comanche Study Club cookbook | ||
| Comanche, TX, 1927 | ||
Directions
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.