Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Butter or margarine -- 1/2 ts Ground nutmeg
Softened 1/4 ts Ground cloves
1 1/2 c Sugar -- divided 1 c Milk
4 ea Eggs -- separated 1 ts Vanilta extract
1 c Hot mashed potatoes 1 c Nuts -- chopped
Or riced (no milk, butter or FLUFFY WHITE FROSTING:
Seasoning add 2 ea Egg whites
1 1/2 c All-purpose flour 1 1/2 c Sugar
1/2 c Baking cocoa 1/3 c Water
2 ts Baking powder 2 ts Light corn syrup
1 ts Ground cinnamon 1/8 ts Salt
1/2 ts Salt 1 ts Vanilla extract

In a mixing 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 mixing 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. x 2-in, baking pan. Bake at
350 deg. for 40-45 minutes or until cake tests done. 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

Recipe By : Taste of Home

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