3 c Flour
1/2 c Unsweetened cocoa powder
2 ts Ground cinnamon
1 ts Baking soda
1/4 ts Salt
2 c Granulated sugar
3/4 c Brown sugar packed
1 1/2 c Butter; at room temperature
1 c Mashed cooked potatoes (1
-potato) leftover or freshly
-mashed
1 c Sour cream
1/2 c Double strength coffee
1 ts Vanilla
5 Eggs
Confectioners’ sugar; for
-garnish
From: Laura Hunter LHunter722@AOL.COM
Date: Wed, 31 Jul 1996 12:41:59 -0400
Heat oven to 350. Frease and flour 10″ (12) cup bundt pan or 10″ (18) cup
tube pan. (Batter will not completely fill 10″ tube pan).
Stir together flour, cocoa powder, cinnamon, baking soda and salt in bowl.
Stir together granulated and brown sugars in second bowl.
Beat together butter and sugars in medium-size bowl with mixer until light
and fluffy, about 1 minute.
On low speed, beat flour mixture into butter mixture. Beat in mashed
potatoes, sour cream, coffee and vanilla. Beat in eggs, one at a time,
just until ingredients are well mixed, scraping down side of bowl with
spatula. Pour batter into prepared bundt pan or tube.
Bake in 350 oven for 1 hour 20 minutes or until wooden pick inserted in
center of cake comes out clean. Transfer pan to wire rack to cook for 15
minutes. Remomve cake from pan to rack to cool completely. To serve, sift
confectioners’ sugar over cake. Serves 16.
EAT-L Digest 30 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings