Ingredients
- 2 Med. Klondike Rose® Potatoes
- 1 C. shortening
- 2 C. sugar
- 2 eggs, separated
- 1 tsp. vanilla extract
- 2 ½ C. flour
- ½ C. cocoa
- 1 ½ tsp. baking powder
- ¾ tsp. salt
- ½ tsp. all spice
- ½ tsp. cinnamon
- ½ tsp. ground cloves
- ½ tsp. nutmeg
- 1 C. milk
- Frosting:
- ½ C. butter
- 3 C. powdered sugar
- 3 tbsp. cocoa
- ¼ tsp. salt
- 3 Tbsp. milk
- 1 tsp. vanilla
Preparation Steps
- Peel the potatoes and cut them into chunks. Boil for 15-20 minutes or until tender. Drain. Mash. Let cool.
- Cream together shortening and sugar until light and fluffy. Add egg yolks one at a time, beating well after each one. Beat in potatoes and vanilla. Combine dry ingredients; add to creamed mixture alternating with the milk. Beat well after each addition.
- In another bowl, beat egg whites until they form soft peaks. Fold into batter. Pour into greased and floured 10-inch Bundt/tube pan.
- Bake at 325°F for 60-75 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes. Invert pan onto cooling rack. Remove pan. Let cool.
- For Frosting: Beat butter until smooth. Add vanilla. Add all the powdered sugar, mixing slowly. Slowly add milk. Only add a teaspoon at a time until it is a spreadable, but not too thin consistency. Frost the cake.