Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 1-1/2 cups sugar, divided

  3. 4 eggs, separated

  4. 1 cup hot mashed potatoes (without milk or butter)

  5. 1-1/2 cups all-purpose flour

  6. 1/2 cup baking cocoa

  7. 2 teaspoons baking powder

  8. 1 teaspoon ground cinnamon

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon ground nutmeg

  11. 1/4 teaspoon ground cloves

  12. 1 cup milk

  13. 1 cup chopped nuts FLUFFY WHITE FROSTING:

  14. 2 egg whites

  15. 1-1/2 cups sugar

  16. 1/3 cup water

  17. 2 teaspoons light corn syrup

  18. 1/8 teaspoon salt

  19. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a bowl, cream butter and 1 cup sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine flour, cocoa, baking powder, cinnamon, salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating until smooth. Stir in vanilla and nuts. In a bowl, beat egg whites until foamy. Gradually add remaining sugar; beat until stiff peaks form. Fold into batter. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool. Combine first five frosting ingredients, in top of a double boiler. Beat with electric mixer for 1 minute. Place over boiling water; beat constantly for 7 minutes, scraping sides of pan occasionally. Remove from heat. Add vanilla; beat 1 minute. Frost cake. Yield: 16-20 servings. Editor's Note: Cake is moist and has a firm texture.


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