Potato Chocolate Cake
|Butter||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||4 , beaten|
|Unsweetened chocolate||3 Ounce|
|Potatoes||1 Cup (16 tbs), cooled|
|Unbleached flour||2 Cup (32 tbs), sifted|
|Baking soda||1 Teaspoon|
|Sour milk||1 Cup (16 tbs)|
|Nuts||3⁄4 Cup (12 tbs), chopped|
Preheat oven to 350 °F (175 °C).
Butter a chimney mold.
In a bowl, cream butter.
Vigorously stir in sugar until light and fluffy.
Mix in beaten eggs.
In a double boiler, melt chocolate.
Remove from heat.
Add to first mixture with potatoes, cinnamon and nutmeg.
In a bowl, sift flour and baking soda.
Fold into first mixture, alternating with sour milk.
Mix in nuts.
Pour into mold.
Bake in oven 45 minutes.