http://www.yankeemagazine.com/recipe/vermont-chocolate-potato-cake
Ingredients:
2 1/2 cups all-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 teaspoons baking powder
3/4 cup unsalted butter, softened but still cool
2 cups granulated sugar
2 squares unsweetened chocolate, melted
1 cup freshly mashed potato
2 eggs, separated
1/2 teaspoon cream of tarter used in beaten egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup milk
1 cup chopped walnuts
Instructions:Preheat the oven to 350 degrees F and grease a 10-inch tube or Bundt pan.
In a medium bowl, sift together the flour, baking powder, salt, and spices. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the melted unsweetened chocolate and mashed potato, and beat until smooth. Add the egg yolks along with the vanilla and almond extracts and continue beating.Add the flour mixture alternately with the milk, then blend in the nuts.
In a clean, medium bowl, whisk the egg whites until stiff but not dry, then gently fold into the batter. Pour the batter into the prepared pan, and bake for one hour or until a knife inserted into the center comes out clean.
Allow to cool for 15 minutes, then turn onto a wire rack to cool completely.
