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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This recipe for delicious and penny-pinching cake has been handed down for generations in the family. Don't be surprised when members of your family ask for an extra piece.Charlotte Cleveland, Hobbs, New Mexico Ingredients:
1 cup butter-flavored shortening |
2 cups sugar |
2 eggs, separated |
1 cup mashed potatoes |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
2-1/2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon each ground allspice, cinnamon, cloves and nutmeg |
1 cup milk |
mocha frosting: |
1/3 cup butter, softened |
2-2/3 cups confectioners' sugar |
2 tablespoons baking cocoa |
1/4 teaspoon salt |
3 tablespoons strong brewed coffee |
Directions:
1. Let the eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa, baking powder, salt and spices; add to the creamed mixture alternately with milk, beating well after each addition.
2. In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan.
3. Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
4. In a small bowl, beat the frosting ingredients until smooth. Frost cake. Yield: 16 servings.
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