Kartoffel torte

12 servings

Ingredients

Quantity Ingredient
2 Potatoes; pared/quartered
2 cups Sugar
1 cup Butter; softened
4 Egg yolks
2 cups Flour
½ cup Unsweetened cocoa
3 teaspoons Baking powder
1 cup Confectioners' sugar; sifted
½ teaspoon Vanilla
Coconut, colored with food coloring if desired and ->
1 teaspoon Cinnamon; ground
½ teaspoon Nutmeg; ground
½ teaspoon Cloves; ground
¾ cup Milk
4 Egg whites;stiffly beaten
1 cup Pecans; chopped
1 cup Maraschino cherries;chopped
1 dash Salt
Milk as needed Maraschino cherries w/stem

Directions

BARB DAY - GWHP32A

POWDERED SUGAR ICING

GARNISHES

THE CAKE: Cook Potatoes in lightly salted boiling water until tender.

(about 20- minutes) Drain And mash the potatoes. Measure 1 cup of them out and cool to room temperature. Cream the sugar and butter until light and fluffy. Beat in egg yolks and add the cup of potato, mixing well. Stir together the flour, cocoa powder, baking powder and spices. Add to the potato mixture alternately with milk. Mix well after each addition. Fold in the egg whites, nuts and cherries. Turn into a greased floured 10" tube pan.

Bake at 350 degrees 1 to 1¼ hours or till done. Do not invert.

Cool in the pan for 10 minutes. Remove and cool on a rack. To decorate, place flat side up on a platter and pour Powdered Sugar Icing over the top, allowing it to drizzle down over the sides.

Garnish with coconut and cherries if desired.

FOR THE ICING: Combine the sifted powdered sugar, vanilla, salt and enough milk to make a good drizzling consistency.

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