Mashed Potato Chocolate Cake
Yield
1 cakePrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅛ | teaspoon |
salt
|
|
| 3 | squares |
unsweetened chocolate
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
milk
|
|
| 1 | cup |
margarine
|
|
| 4 | large |
eggs
separated |
|
| 2 | cups |
all-purpose flour
sifted |
|
| 2 | cups |
sugar
|
|
| 1 | cup |
potatoes
mashed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.6 | ml |
salt
|
|
| 3 | squares |
unsweetened chocolate
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
milk
|
|
| 237 | ml |
margarine
|
|
| 4 | large |
eggs
separated |
|
| 473 | ml |
all-purpose flour
sifted |
|
| 473 | ml |
sugar
|
|
| 237 | ml |
potatoes
mashed |
|
Directions
Heat milk and chocolate in a saucepan, stir until melted and then cool.
Cream 1 ¾ cups of the sugar with margarine.
Add egg yolks and mashed potatoes; mix well.
Beat egg whites until stiff but not dry. Add ¼ cup of sugar to egg whites and beat.
Fold into cake mixture. Bake at 350℉ (180℃) for 30 minutes.
