 |
Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
Mashed potato is a surprising addition to this cake! It's a good way to use up leftover potatoes from dinner the night before! Ingredients:
2 cups all-purpose flour |
5 teaspoons cocoa |
2 teaspoons baking powder |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground cloves |
1 cup butter or 1 cup margarine, softened |
2 cups granulated sugar |
1 cup mashed potatoes |
4 egg yolks, slightly beaten |
4 egg whites |
1 cup coarsely chopped pecans |
1 cup raisins |
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour 2 9 round cake pans or 1 9x13 pan.
3. Stir together the flour, cocoa, baking powder, cinnamon, salt, and cloves.
4. In a large bowl, with electric mixer at med.
5. speed, cream the butter and sugar together; beat in mashed potato and egg yolks until light and fluffy.
6. At low speed, gradually beat in flour mixture until well combined.
7. With mixer set at high speed, beat egg whites until stiff peaks form; gently fold into batter.
8. Stir in nuts and raisins.
9. Turn batter into pans.
10. Bake for 40 minutes, or until wooden pick inserted in center comes out clean.
11. Note: If using the 9x13 pan, you may have to go 5-10 minutes longer.
12. Frost with your favorite frosting.
|
|