Chocolate Fondant Cake
|Butter/Margarine||1 Cup (16 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Firmly packed light brown sugar||1 Cup (16 tbs)|
|Unsweetened chocolate||3 Ounce, melted (3 squares)|
|Cooked mashed potatoes||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
|Sifted cake flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Cream of tartar||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Chopped california walnuts||1 Cup (16 tbs)|
|Chopped pitted dates||1 Cup (16 tbs)|
|Fluffy white frosting||1 Cup (16 tbs) (adjust quantity as needed)|
|Red food coloring||2 Drop|
|Chocolate sprinkles||1 Tablespoon|
Cream butter and sugars until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add chocolate, potatoes, and almond extract.
Sift flour with soda, cream of tartar, salt, cloves, and allspice.
Add to butter mixture alternately with cream.
Fold in nuts and dates.
Pour into 9-inch springform pan lined on bottom with greased wax paper, or into 3 lined 9-inch layer-cake pans.
Bake in preheated moderate oven (350° F.) for about 1 1/2 hours for springform pan, or about 30 minutes for layer-cake pans.
Spread Fluffy White Frosting, tinted pink with red coloring, between layers and on top and sides of cooled cake.
Sprinkle with chocolate sprinkles.