---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Kartoffel Torte
  Categories: Cakes, German
       Yield: 12 Servings
  
 -----------------------------BARB DAY - GWHP32A-----------------------------
       2    Potatoes; pared/quartered
       2 c  Sugar
       1 c  Butter; softened
       4    Egg yolks
       2 c  Flour
     1/2 c  Unsweetened cocoa
       3 ts Baking powder
       1 ts Cinnamon; ground
     1/2 ts Nutmeg; ground
     1/2 ts Cloves; ground
     3/4 c  Milk
       4    Egg whites;stiffly beaten
       1 c  Pecans; chopped
       1 c  Maraschino cherries;chopped
 
 ----------------------------POWDERED SUGAR ICING----------------------------
       1 c  Confectioners' sugar; sifted
     1/2 ts Vanilla
       1 ds Salt
            Milk as needed
 
 ---------------------------------GARNISHES---------------------------------
            Coconut, colored with food
            - coloring if desired and ->
            - Maraschino cherries w/stem
  
    THE CAKE: Cook Potatoes in lightly salted boiling water until tender.
   (about 20- minutes) Drain And mash the potatoes. Measure 1 cup of them out
   and cool to room temperature. Cream the sugar and butter until light and
   fluffy. Beat in egg yolks and add the cup of potato, mixing well. Stir
   together the flour, cocoa powder, baking powder and spices. Add to the
   potato mixture alternately with milk. Mix well after each addition. Fold in
   the egg whites, nuts and cherries. Turn into a greased floured 10″ tube
   pan.
    Bake at 350 degrees 1 to 1 1/4 hours or till done. Do not invert. Cool in
   the pan for 10 minutes. Remove and cool on a rack. To decorate, place flat
   side up on a platter and pour Powdered Sugar Icing over the top, allowing
   it to drizzle down over the sides. Garnish with coconut and cherries if
   desired.
    FOR THE ICING: Combine the sifted powdered sugar, vanilla, salt and enough
   milk to make a good drizzling consistency.
  
 -----

Plain Text Version of This Recipe for Printing or Saving