Chocolate-Potato Tweed Cake

Cooking Light, September 1977.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.