Ingredients
- 3/4 cup butter or margarine, softened
- 1 1/2 cups sugar divided
- 4 eggs, separated
- 1 cup hot mashed or riced potatoes (no milk, butter or seasoning added)
- 1 1/2 cups all purpose flour
- 1/2 cup baking cocoa
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1 cup milk
- 1 tsp. vanilla extract
- 1 cup chopped nuts
Fluffy White Frosting:
- 2 egg whites
- 1 1/2 cups sugar
- 1/3 cup water
- 2 tsp. light corn syrup
- 1/8 tsp. salt
- 1 tsp. 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 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 9x13 inch baking pan. Bake at 350 degrees F for 40-45 minutes or until cake tests done. Cool. Combine first 5 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. 16-20 servings.
By Robin from Washington, IA
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