Potato Fudge Cake

Directions

Cream shortening, add sugar gradually.

Add beaten egg yolks, potato, and lemon rind.

Sift flour and measure.

Use part of flour to dust almonds.

Add dry ingredients to remaining flour and sift 3 times.

Add milk and dry ingredients alternately to sugar mixture.

Add melted chocolate and nuts.

Fold in egg whites last.

Bake in a 10×3 inch round torte pan with waxed paper cut to fit bottom and greased and floured sides.

Bake at 325℉ (160℃) for 1 hour, 15 minutes.

Remove from oven and cool 5 minutes on a rack.

Remove from pan and cool.

Cover with Marshmallow Icing.

Melt 1 ounce bitter chocolate and ½ teaspoon butter in a small pan over boiling water.

Spoon this mixture around edges of cake, let it run down the sides.

MARSHMALLOW ICING: Cook brown sugar, butter and water in a boil until it reaches the softball stage.

Add marshmallows and melt in a double boiler until spreadable.

Beat in vanilla.