Mashed potatoes give this chocolate spice cake a wonderful texture.
- 1 potato, cubed
- 1 cup butter
- 2 cups packed brown sugar
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup milk
- 1 (1 ounce) square semisweet chocolate, melted
- 1 cup chopped pecans
1 Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and mash. Grease and flour a 10 inch Bundt pan.
2 Cream butter, gradually add brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in mashed potatoes.
3 Combine flour, baking powder, cinnamon, nutmeg, and cloves; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in melted chocolate and pecans. Pour batter into a prepared 10 inch Bundt pan.
4 Bake at 350 degrees F (175 degrees C) for 1 hour or until cake tests done. Cool in pan 20 minutes; remove cake from pan, and cool completely before serving.