PIONEER CHOCOLATE-POTATO CAKE 3/4 cup butter 2 cups sugar 4 eggs, separated 2 cups all purpose white flour 2 teaspoons baking powder 1 teaspoon nutmeg 1 teaspoon ground cloves 1 teaspoon cinnamon 2 Tablespoons cocoa powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup plus two Tablespoons buttermilk 1 cup cold mashed potatoes 1 teaspoon vanilla Preheat the oven to 350 degrees. Cream the butter and sugar together until very fluffy and light. Beat in the egg yolks, one at a time, very well. Sift together the flour, baking powder, nutmeg, cloves, cinnamon, cocoa powder, salt and baking soda. Blend together the buttermilk and potatoes. Stir the dry ingredients into the creamed mixture alternately with the buttermilk mixture. Stir in the vanilla. Beat the egg whites until stiff but not dry and fold in. Turn mixture into two greased eight inch square baking pans and bake forty-five minutes, or until done. Yield: Two cakes. The New York Times Heritage Cook Book
