Chocolate Potato Cake

By MJH

Servings: 12

Ingredients

• Frosting:
• 2 Med. potatoes
• 1 C. shortening
• 2 C. sugar
• 2 eggs, separated
• 1 tsp. vanilla extract
• 2 1/2 C. flour
• 1/2 C. cocoa
• 1 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 tsp. all spice
• 1/2 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. nutmeg
• 1 C. milk
• 1/2 C. butter
• 3 C. powdered sugar
• 3 tbsp. cocoa
• 1/4 tsp. salt
• 3 Tbsp. milk
• 1 tsp. vanilla

Details

Adapted from klondikebrands.com

Preparation

Step 1

Peel the potatoes and cut them into chunks. Boil for 15-20 minutes or until tender. Drain. Mash. Let cool.
Cream together shortening and sugar until light and fluffy. Add egg yolks one at a time, beating well after each one. Beat in potatoes and vanilla. Combine dry ingredients; add to creamed mixture alternating with the milk. Beat well after each addition.
In another bowl, beat egg whites until they form soft peaks. Fold into batter. Pour into greased and floured 10-inch Bundt/tube pan.
Bake at 325°F for 60-75 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes. Invert pan onto cooling rack. Remove pan. Let cool.
For Frosting: Beat butter until smooth. Add vanilla. Add all the powdered sugar, mixing slowly. Slowly add milk. Only add a teaspoon at a time until it is a spreadable, but not too thin consistency. Frost the cake.