Return to Main Recipes Page/Return to Home Page

Coffeecake, Chocolate Potato II (D, TNT)
Source: Taste of Home Holiday Recipe Cards. Recipe by Jill Kindler-Richlands, Virginia
Serves 16 to 20

3/4 cup butter or margarine, softened
1-1/2 cups sugar, divided
4 eggs, separated
1 cup hot mashed potatoes (without milk, butter, or seasoning)
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 cup milk
1 tsp. vanilla extract
1 cup chopped nuts

Fluffy White Frosting:
2 egg whites
1-1/2 cups sugar
1/3 cup water
2 tsp. light corn syrup
1/8 tsp. salt
1 tsp. vanilla extract

Make Cake:
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"x9"x2" baking pan. Bake at 350°F for 40 to 45 minutes or until cake tests done. Cool.

Make Frosting:
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.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A