Recipe - Kartoffel Torte

BARB DAY GWHP32A
2 Potatoes; pared/quartered
2 cup Sugar
1 cup Butter; softened
4 Egg yolks
2 cup Flour
One half cup Unsweetened cocoa
3 teaspoon Baking powder
1 teaspoon Cinnamon; ground
One half teaspoon Nutmeg; ground
One half teaspoon Cloves; ground
Three fourths cup Milk
4 Egg whites;stiffly beaten
1 cup Pecans; chopped
1 cup Maraschino cherries;chopped

POWDERED SUGAR ICING
1 cup Confectioners' sugar; sifted
One half teaspoon Vanilla
1 ds Salt
Milk as needed

GARNISHES
Coconut, colored with food
coloring if desired and
Maraschino cherries w/stem

THE CAKE: Cook Potatoes in lightly salted boiling water until tender.
(about 20 minutes) Drain And mash the potatoes. Measure 1 cup of them out
and cool to room temperature. Cream the sugar and butter until light and
fluffy. Beat in egg yolks and add the cup of potato, mixing well. Stir
together the flour, cocoa powder, baking powder and spices. Add to the
potato mixture alternately with milk. Mix well after each addition. Fold in
the egg whites, nuts and cherries. Turn into a greased floured 10" tube
pan.
Bake at 350 degrees 1 to 1 One fourth hours or till done. Do not invert. Cool in
the pan for 10 minutes. Remove and cool on a rack. To decorate, place flat
side up on a platter and pour Powdered Sugar Icing over the top, allowing
it to drizzle down over the sides. Garnish with coconut and cherries if
desired.
FOR THE ICING: Combine the sifted powdered sugar, vanilla, salt and enough
milk to make a good drizzling consistency.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini