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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Cook time 40-45 minutes. Ingredients:
3/4 cup butter or margarine, softened |
1-1/2 cup sugar, divided |
4 eggs, separated |
1 cup hot mashed or riced potatoes (no milk, butter or seasoning added) |
1-1/2 cups all-poupose flour |
1/2 cup baking cocoa |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1 cup milk |
1 teaspoon vanilla extract |
1 cup chopped nuts |
fluffy white frosting |
2 egg whites |
1-1/2 cups sugar |
1/3 cup water |
2 teaspoons light corn syrup |
1/8 teaspoon salt |
1 teaspoon vanilla extract |
Directions:
1. In a mixing bowl, cream butter and 1 cup sugar.
2. Add egg yolks; beat well.
3. Add potatoes and mix thoroughly.
4. Combine flour, cocoa, baking powder, cinnamon, salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating until smooth.
5. Stir in vanilla and nuts.
6. In a mixing bowl, beat egg whites until foamy.
7. Gradually add remaining sugar; beat until stiff peaks form. Fold into batter.
8. Pour into a greased and floured 13-in. x 9-in. x 2-in. baking pan.
9. Bake at 350 degrees for 40-45 minutes or until cake tests done.
10. Cool.
11. Combine first five frosting ingredients in top of a double boiler.
12. Beat with electric mixer for 1 minutes.
13. Place over boiling water; beat constantly for 7 minutes, scraping sides of pan occasionally.
14. Remove from heat.
15. Add vanilla; beat 1 minute.
16. Frost cake.
17. Yield: 16-20 servings.
18. Editor's Note: Cake is moist and has a firm textrue.
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