---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 1 Servings
     1/2 lb Potatoes; peeled
     1/2 c  Milk
       2 c  Flour, all-purpose; sifted
       2 ts Baking powder
     1/2 ts Salt
       1 c  Shortening
       2 c  Sugar
       4    Eggs
       1 ts Vanilla extract
   1 1/2 oz Chocolate, unsweetened; melt
            Whipped cream
            Chocolate frosting; * see no
   Recipe by: Jo Anne Merrill Preparation Time: 1:30 *use your favorite
   chocolate frosting recipe to finish the cake. Cook potatoes in small amount
   of boiling water until tender. Drain well and shake pan over low heat to
   dry potatoes thoroughly.  Force hot potatoes through a sieve or ricer.
   Combine 1 cup of the potatotes with milk; set aside.
    Sift flour, baking powder and salt together.   Cream shortening; beat in
   sugar gradually until light and fluffy. Add eggs, one at a time, beating
   well after each addition. Mix in vanilla and melted chocolate. Add dry
   ingredients in 4 parts and potato mixture in 3 parts alternately to creamed
   mixture.   Beat only until smooth after each addition. Spread batter in 2
   greased and waxed paper-lined 9-inch cake pans. Bake in preheated 350
   degree oven for 45 minutes or until cake tests done. Remove from oven and
   let stand in pans for 10 minutes. Remove from pans and cool.
    Fill with whipped cream and frost with chocolate frosting.