Chocolate-Potato Tweed Cake

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

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

Directions:

1. Preheat oven to 350°.
2. 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.
3. 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.
4. Bake at 350° 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.

By RecipeOfHealth.com