Chocolate Potato Cake
Cook potatoes in small amount of boiling water until tender.
Drain well and shake pan over low heat to dry potatoes thoroughly.
Force hot potatoes through a sieve or ricer.
Combine 1 cup of the potatotes with milk; set aside.
Sift flour, baking powder and salt together.
Cream shortening; beat in sugar gradually until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Mix in vanilla and melted chocolate.
Add dry ingredients in 4 parts and potato mixture in 3 parts alternately to creamed mixture.
Beat only until smooth after each addition. Spread batter in 2 greased and waxed paper-lined 9-inch cake pans. Bake in preheated 350℉ (180℃) oven for 45 minutes or until cake tests done. Remove from oven and let stand in pans for 10 minutes. Remove from pans and cool. Fill with whipped cream and frost with chocolate frosting.