A super-moist delicious chocolate cake that will make you want to keep one on the cake plate all the time. Note the use of Self-Rising Flour in this recipe
*Note: I have often substituted Bailey's Irish Creme for the milk with delightful results.
Cream the butter and sugar with the mashed potato, then add the cocoa. Add the beaten eggs, alternately with the flour and the salt.
Finally pour in the milk, mixing well, to make a soft dough. Well grease two 8 inch cake pans and divide batter equally between them. Bake at 350 degrees F oven for 25-30 minutes.
The top will be springy to the touch when done. Cool for a few minutes, then turn out onto a wire rack. Frost with whipped cream or desired frosting.
To make this cake a truly decadent chocolate dessert, frost with fudge frosting using Bailey's Irish Creme, cocoa and 10X confectioner's sugar.
If you choose to use whipped cream, you can add the Bailey's Irish Cream to the heavy cream when you're beating it. Reduce any sugar and add no extra flavoring to the whipped cream.
|Time:||30 Minutes Preparation Time|
30 Minutes Cooking Time
Source: My friend Linda who is from northern Ireland.
By Julia (pookarina) from Boca Raton, FL
I forgot to mention this small tip regarding caster
or superfine sugar ....for anyone unable to find it
in your local grocery. Just measure granulated
sugar, and pop it in your blender for a few minutes.
Stop the blender and check the sugar. You will see
that it is considerably finer. If it isn't fine enough to
suit you, just give it a few more whirls.
Hope this helps someone.
Julia in Boca Raton, FL
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