Recipe by Arthur Bruso
The taste of this cake surprises everyone who eats it; starchy - sweet. The addition of the potato keeps it from being too sweet. Do not use baking potatos or the potato (starchy) flovor will overwhelm. A red-skinned potato is best. The cake is dense and keeps well.
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons baking soda
- 3⁄4 cup butter
- 1 1⁄2 cups sugar
- 4 eggs
- 4 ounces unsweetened chocolate
- 1 cup shredded potato (1 medium potato)
- 2 teaspoons vanilla
- 1⁄2 cup sour milk
- 1⁄2 cup butter
- 1⁄2 cup cocoa
- 1⁄4 cup hot water
- 1 (1 lb) box powdered sugar
- 1 teaspoon vanilla
Directions See How It's Made
- Grease and flour two 9" cake pans Measure flour and baking soda into a sifter Melt the chocolate in a large pyrex (or other heat proof) bowl over a pot of boiling water.
- Let cool slightly.
- Add butter and sugar and cream until fluffy.
- Beat in eggs, one at a time until blended.
- Stir in potato and vanilla Sift into batter one third of the flour.
- Stir in by hand until moist.
- Add one third of milk.
- Stir until blended.
- Alternate flour and milk until all is used up.
- End with flour.
- Pour into prepared pans.
- Bake in a preheated 350 degree oven until top springs back when lightly touched, about 40 min.
- Remove from oven and cool until easy to handle.
- Remove from pans and cool completely on racks.
- Make the frosting.
- Melt the butter and cocoa in a saucepan.
- Beat the sugar in a little at a time until it makes a paste.
- Add vanilla.
- The frosting will be too stiff to spread.
- Add hot water one teaspoon at a time until spreadable.
- Frost and fill cake.