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Prep 20 mins
Cook 45 mins
Cooking Light, September 1977.
Make and share this Chocolate-Potato Tweed Cake recipe from Food.com.
- 3 large egg whites
- 1⁄8 teaspoon cream of tartar
- 1 1⁄2 cups sugar, divided
- 1⁄3 cup stick margarine, softened
- 1 cup mashed cooked peeled red potatoes
- 1 large egg
- 2 1⁄4 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup 1% low-fat milk
- 1 teaspoon vanilla extract
- cooking spray
- 1 teaspoon sifted unsweetened cocoa
- 3⁄4 cup frozen reduced-calorie whipped topping, thawed
- Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time; beat until stiff peaks form. Set aside.
- Beat 1 1/4 cups sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add mashed potatoes and egg; beat well. Combine flour and next 7 ingredients (flour through nutmeg). Add flour mixture to potato mixture alternately with milk, beginning and ending with flour mixture. Fold egg white mixture and vanilla into batter; pour batter into a 12-cup Bundt pan coated with cooking spray.
- Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Cut into 12 slices. Sprinkle with cocoa; dollop each serving with 1 tablespoon whipped topping.