Chocolate Potato Cake

This cake keeps deliciously moist and fresh for some days after it is made.

Cream one-third of a cupful of oleo and beat in half a cupful of crushed maple sugar. Whip two eggs lightly, add half a cupful of white sugar and combine the two mixtures.

Then mix in half a cupful of creamy, mashed potatoes (hot), one ounce of melted bitter chocolate, one quarter of a cupful of sweet milk and one cupful of flour sifted with one and three-quarter teaspoonsful of baking powder and half a teaspoonful each of ground cinnamon and mace.

Beat the batter thoroughly, add half a cupful of chopped walnut meats, dusted with a little flour, and bake in a loaf in a moderate oven.

About this story

Source publication: New-York Tribune

Source publication date: December 22, 1918

Filed under: 1910s, Dessert recipes

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