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

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