Title: Choccolate Potato Cake
Categories: Chocolate Cake
Yield: 2 Cakes

2	md	(about 2/3 lb.) potatoes
1	oz	(1 sq.) chocolate
2	c	Sifted cake flour
2	ts	Baking powder
1/2	ts	Salt
1	c	All-purpose shortening
2	ts	Grated lemon peel
2	c	Sugar
4		Eggs, well beaten
1/2	c	Milk

Prepare two 9-in. round layer cake pans. Wash, pare and cook, covered, in boiling, salted water to cover 2 medium-size (about 2/3 lb.) potatoes Cook 20 to 30 min., or until tender.

Meanwhile, melt and set aside to cool 1 oz. (1 sq.) chocolate Sift together and set aside 2 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt

Drain potatoes and shake pan over low heat to dry thoroughly. Force hot, cooked potatoes through a ricer or sieve. Packing lightly, measure 1 cup sieved potatoes Set aside to cool.

Cream together 1 cup hydrogenated vegetable shortening or all-purpose shortening 2 teaspoons grated lemon peel Add gradually, creaming until fluffy after each addition 2 cups sugar Add in thirds, beating thoroughly after each addition 4 eggs, well beaten Stir in the cooled chocolate.

Blend potatoes with 1/2 cup milk Alternately add dry ingredients in fourths and potato mixture in thirds to creamed mixture. After each addition, beat only until smooth. Finaaly beat only until batter is smooth (do not overbeat). Turn batter into pans.

Bake at 350 F 40 to 45 mins., or until cake tests done. Cool and remove from pans as directed.

NOTE Grated raw potatoes may be substituted for the cooked ones; grate them just after adding the eggs to the creamed mixture. from my kitchen to------------------------------->yours..... Dan Klepach

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