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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Winner of the Oktober Fest Recipe Contest in Texas CoOp Power Magazine, 10/05. Ingredients:
1 cup butter or 1 cup shortening |
2 cups sugar |
4 eggs, yolks and whites separated |
3 unsweetened chocolate squares, melted |
1 cup mashed potatoes |
1/2 lemon, zest of |
1 teaspoon vanilla |
2 cups flour |
2 teaspoons baking powder |
1 teaspoon cinnamon |
1/2 teaspoon clove |
1/2 teaspoon nutmeg |
1/2 cup milk |
1 1/2 cups pecans, lightly toasted and chopped |
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour a bundt pan.
3. Cream butter and sugar.
4. Add egg yolks one at a time til blended.
5. Stir in melted chocolate, mashed potatoes, lemon rind, and vanilla.
6. Sift flour, baking powder, cinnamon, cloves and nutmeg together.
7. Ad flour mixture to rest of batter alternating with milk.
8. Fold in pecans.
9. Beat egg whites and carefully fold them in.
10. Bake 45-50 minutes or until toothpick inserted in center comes out clean.
11. Cool 15 minutes in pan then turn out to cool completely.
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