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Coffeecake, Picnic Carry-Along (D, TNT)
Source: Times-Picayune
Serves: 12

3/4 cup water
2/3 cup instant mashed potato buds
1-3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1-1/2 tsp. ground cinnamon
12 tsp. ground nutmeg
1-3/4 cups sugar
3/4 cup butter/margarine, soft
3 eggs
1/2 cup milk
12 ounces semi-sweet chocolate mini morsels
Powdered sugar

In a small saucepan, bring water to a boil; remove from heat. Stir in potato buds until moistened. Cool to room temperature.

In medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.

In large mixer bowl, cream together sugar and butter. Beat in potatoes. Gradually beat in dry ingredients alternately with milk. Stir in morsels.

Spoon into greased and floured 13"x9" pan. Bake in preheated oven at 350°F for 30 to 40 minutes or until wooden pick comes out clean.

Cool in pan. Sprinkle with powdered sugar. Cut into 3" squares.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A