Ingredients
2 cups sugar
1 cup butter (2 sticks)
4 eggs
1 cup hot, riced potatoes
2 cups flour
2 tsp. baking powder
1 tbls. ground cinnamon
3/4 tbls. ground cloves
1 tbls. nutmeg
4 - 1 oz. each squares unsweetened baking chocolate, melted
1/2 cup milk
1 cup chopped nuts (pecans, walnuts would work too)
Method
- Preheat oven to 350.
- In a large mixer, cream butter and sugar together until fluffy.
- Add eggs and beat well.
- Add hot, riced potatoes (if you don't have a ricer, push potatoes through a colander or sieve), then add flour, baking powder, spices, milk, and melted chocolate beating well.
- Stir in chopped nuts. Batter should look light and fluffy.
- Pour batter into prepared pans (2 small 9" cake pans, a 13" x 9" pan or Bundt pan) sprayed with baking spray, and bake:
- 9" cake pans 30-35 minutes
- 13" x 9" pan 40-45 minutes
- Bundt pan approx. 45-50 minutes or until a toothpick inserted in middle comes out clean.
- Remove from oven and cool on wire rack.
Note
This is a very rich cake best not layered. If layered, serve small pieces as a little bit will go a long way. Also, you didn't read it wrong, the spice measurements are TABLESPOONS and not teaspoons.
Chocolate Frosting
Ingredients
4 - 1 oz. each squares unsweetened baking chocolate
2 cups confectioner's sugar (powdered sugar)
1/2 cup butter, softened
2 tsp. vanilla
1/3 cup milk
Method
Microwave chocolate in large microwaveable bowl on high 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Cool 5 minutes. Add sugar, butter and vanilla. Gradually add milk, beating constantly with mixer on low speed until well blended.Ingredients
http://www.cookingwithmaryandfriends.com/2014/02/irish-chocolate-potato-cake.html
