This recipe, from Mrs. Isabelle Floen of White Rock, British Columbia, provides a way to use leftover mashed potato for a rich chocolate cake that stays moist and freezes well. Mashed Potato Cocoa Cake 1/2 cup butter or oleo 2 cups sugar 4 eggs, separated 1 teaspoon vanilla 1 cup hot mashed potato 1/2 cup cocoa 1/2 teaspoon cinnamon 3 teaspoons baking powder 2/3 cup milk 1 cup nutmeats, chopped
Cream butter, sugar, and egg yolks. Add vanilla, mashed potatoes, and cocoa. Add sifted, dry ingredients alternately with milk, then stir in nuts. Beat egg whites until stiff and fold into batter. Bake about 50 minutes at 350 degrees F. in buttered pan 13 by 9 by 2 inches or 2 -- 5 by 9 inch loaf pans. Ice with fudge frosting.