Recipe - Jam-Filled Chocolate Cake

1 cup Butter or Marg., softened
2 cup Sugar
4 Eggs, separated
1 cup Mashed Potatoes, room temp.
1 cup Ground Almonds
4 ounce Unsweetened Chocolate
One half cup Milk

~CAKE;
€
: H
1 teaspoon Vanilla
1 One half cup Cake Flour
2 teaspoon Baking Powder
1 teaspoon Cinnamon
One fourth teaspoon Nutmeg
1/8 teaspoon Ground Cloves
One half cup Apricot Preserves

~OR
: Orange Marmalade

~CINNAMON MOCHA; €

~FROSTING
~
6 tablespoon Butter or Marg., softened
3 cup Confectioners' Sugar
One fourth cup Strong Coffee, cooled
2 ounce Unsweetened Chocolate
One half teaspoon Cinnamon
1 teaspoon Vanilla

~GARNISH; €
: H
: Blanched Almonds

Melt the unsweetened chocolate and cool. Melt the preserves or orange
marmalade. Preheat oven to 325 degrees. Generously grease and flour an
8inch springform pan; set aside. In a large bowl, cream butter and sugar
until fluffy. Beat in egg yolks; mix well. Mix in potatoes, almonds,
chocolate, milk and vanilla. In medium bowl, combine flour, baking powder,
cinnamon, nutmeg and cloves. Add to chocolate mixture; mix well. In medium
bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into
prepared pan and smooth batter with spatula. Place on rack in center of
oven; bake about 1 hour 15 minutes or until cake tester inserted in center
comes out clean. Remove from oven and place on rack; let cool 10 minutes.
Remove sides of pan and let cool to room temperature. Using serrated knife,
cut into 2 layers. Spread 2 layer with preserves and cover with second
layer. Spread sides and top with Cinnamon Mocha Frosting. Garnish with
blanched almonds.

Cinnamon Mocha Frosting: In a small bowl, cream butter and sugar. Beat in
coffee, chocolate (which has been melted and cooled), cinnamon and vanilla.
Refrigerate until firm enough to spread easily, about
15 minutes.
Posted to EATL Digest 23 Sep 96

Date: Tue, 24 Sep 1996 03:27:22 0500

From: LD Goss ldgoss@METRONET.COM