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Title: Oregon Potato Cake
Categories: Cake
Yield: 1 Bundt cake
| AMERICAN MEASUREMENTS | ||
| 1 | c | Butter; softened |
| 2 | c | Sugar |
| 2 | Eggs | |
| 1 | c | Cold mashed potatoes |
| 1 | ts | Vanilla |
| 2 1/4 | c | Cake flour |
| 1/4 | c | Baking cocoa |
| 1/4 | ts | Salt |
| 1 | ts | Baking soda |
| 1 | c | Milk |
| 1 | c | Fine chopped walnuts |
The Oregon Wheat Growers League staff says that this cake is better the second or third day.
Preheat oven to 350 degrees F.
Cream butter and sugar until fluffy. Add eggs, one at a time. Blend in potatoes and vanilla.
Combine flour, cocoa, salt and baking soda.
Add alternately with milk, blending well after each addition; stir in nuts.
Pour into greased and floured 10-inch bundt pan. Bake for 55 minutes. Cool in pan upright on cooling rack. Remove to serving plate. Dust cooled cake with powdered sugar, sifted over top. Makes 1 bundt cake.
Source: Oregonian FoodDay; typos by Dorothy Flatman 1997 From: Dorothy Flatman Date: 30 Aug 97 National Cooking Echo Ä
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