Saturday, September 10, 2005

Potato Cake recipe

This recipe is my Mom's favorite. Mike & I like it pretty well, too.

It's a good use for leftover potatoes, but since I put pepper in potatoes for meals, I usually don't use leftovers. It's so easy to bake potatoes in the microwave that I do that, or use instant potatoes. We don't care for instant to go on the table, but since the potatoes don't leave a taste in the cake, it's a good way to cheat. You will probably want to use a mixer, instead of just a whisk or spoon to mix this. It makes a really thick batter. Mom likes it covered in fudge, but it tends to be a little too rich for me. I prefer to drizzle ice cream fudge topping over it then sprinkle nuts on the fudge.


1 cup butter or shortening ½ tsp cinnamon
2 cups sugar
½ cup milk
4 eggs separated
2 ¼ cups flour
1 cup mashed potatoes
2 ¼ tsp baking powder
1 cup nuts
2 Tbsp cocoa
½ tsp each, salt, allspice, & cloves

Mix, adding egg whites last. Bake @ 375° for about 30 minutes until toothpick comes out clean.

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