Chocolate-Potato Tweed Cake

By Lv2Cook

Ingredients

• 3 large egg whites
• 1/8 teaspoon cream of tartar
• 1 1/2 cups sugar divided
• 1/3 cup stick margarine softened
• 1 cup mashed cooked peeled red potato
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup 1% low-fat milk
• 1 teaspoon vanilla extract
• Cooking spray
• 1 teaspoon sifted unsweetened cocoa
• 3/4 cup frozen reduced-calorie whipped topping thawed

Preparation

Step 1

Preheat oven to 350º.

Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time; beat until stiff peaks form. Set aside.

Beat 1 1/4 cups sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add mashed potatoes and egg; beat well. Combine flour and next 7 ingredients (flour through nutmeg). Add flour mixture to potato mixture alternately with milk, beginning and ending with flour mixture. Fold egg white mixture and vanilla into batter; pour batter into a 12-cup Bundt pan coated with cooking spray.

Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Cut into 12 slices. Sprinkle with cocoa; dollop each serving with 1 tablespoon whipped topping