Chocolate Potato Cake
|Cake flour||1 Cup (16 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Hot riced potatoes||1 Cup (16 tbs), freshly cooked|
|Sour cream||1⁄2 Pint (1 Cup)|
|Chopped almonds/Pecans||1⁄2 Cup (8 tbs)|
|Sweet baking chocolate||4 Ounce, grated (1 Package)|
Sift flour, measure and resift 3 times with soda and salt.
Cream butter and 1/2 cup of the sugar together until mixture is light and creamy.
Beat egg yolks until thick and add to creamed mixture.
Add vanilla and stir until well mixed.
Rice potatoes while hot.
Measure very lightly, do not pack into measuring cup.
Combine potatoes and cream and beat until light, and then add to creamed butter mixture.
Add the sifted dry ingredients in 3 portions and mix after each addition.
Stir in the nuts and chocolate.
Beat egg whites until frothy, not dry.
Gradually add remaining sugar, beating until mixture will stand in soft peaks.
Fold quickly and thoroughly into batter.
Pour into a 9-inch tube pan that has bottom lined with thin, plain paper.
Do not grease.
Bake at 350° F.
(moderate oven) for 50 minutes or until cake tests done.
Set on a rack to cool before removing from pan.