Carry-Along Picnic Cake
Yield
1 batchPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup | water |
|
| ⅔ | cup |
mashed potatoes
instant buds |
|
| 1 ¾ | cups | all-purpose flour |
|
| 2 | teaspoons | baking powder |
|
| 1 | teaspoon | salt |
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| 12 | teaspoons |
nutmeg
ground |
|
| 1 ¾ | cups | sugar |
|
| ¾ | cup |
butter
or margarine, soft |
|
| 3 | large | eggs |
|
| ½ | cup | milk |
|
| 12 | ounces |
mini chocolate chips
semi-sweet |
|
| 1 | x | powdered sugar |
*
|
Trans-fat Free, High Fiber
Directions
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 sugar and butter.
Beat in potatoes.
Gradually beat in dry ingredients alternately with milk.
Stir in chips.
Spoon into greased and floured 13x9 inch pan.
Bake in preheated oven at 350℉ (180℃) for 30 to 40 minutes or until wooden pick comes out clean.
Cool in pan. Sprinkle with powdered sugar.
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