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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This secret ingredient in this moist rich chocolate cake is potatoes. It's a wonderful cake to make for a special occasion. The white fluffy frosting goes perfectly with the dark chocolate cake. Jill Kinder, Richlands, Virginia Ingredients:
3/4 cup butter, softened |
1-1/2 cups sugar, divided |
4 eggs, separated |
1 cup hot mashed potatoes (without milk or butter) |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1 cup milk |
1 teaspoon vanilla extract |
1 cup chopped nuts |
fluffy white frosting: |
1-1/2 cups sugar |
2 egg whites |
1/3 cup water |
2 teaspoons light corn syrup |
1/8 teaspoon salt |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream butter and 1 cup sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine the flour, cocoa, baking powder, cinnamon, salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating just until combined. Stir in vanilla and nuts.
2. In a small 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. baking pan. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.
3. In a small heavy saucepan, combine the sugar, egg whites, water, corn syrup and salt. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°.
4. Transfer to a bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes. Frost cake. Yield: 15 servings.
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