In reply to the person who ask about the substitution of solid shortening with
vegetable oil, I have found that the substituion doesn't give the best results.
As when I make cornbread. If I substitute vegetable oil for solid shortening
the cornbread is heavier and not as crumbly. So I don't substitute unless it is
a have to case. Hope this will be of use to the person who wrote.
elle_26_1999 <[EMAIL PROTECTED]> wrote:
This looks interesting. You're on your own with the frosting recipe,
though. I "pkt" Cream cheese means what? 3 oz? 8 oz? I assume that
with only 2 cups of confectioner's sugar, they mean 3 oz. What do
you think?
Chocolate Potato Cake with Cream Cheese Frosting
Ingredients:
1 cup Hot mashed potatoes
2/3 cup Butter
2 cup Sugar
3 Separated eggs
2 cup Sifted flour
3 tsp Baking powder
1 tsp Cinnamon
2/3 tsp Salt
1/2 cup Cocoa
1/2 cup Milk
----------------- FROSTING ----------------
1 pkt Cream cheese
1 tsp Vanilla
1 tbl Butter
2 cup Powdered sugar
Method:
Cake: Preheat oven to 350 degrees. Cream butter and sugar. Add egg
yolks and hot mashed potatoes and mix well. Sift together flour,
baking powder, salt and cocoa. Add flour mixture alternately with
milk to sugar mixture.
Beat egg whites until stiff and fold in. Pour into 2 greased and
lightly floured 9 inch layer cake pans. Bake 45 minutes or until
done. Cool on rack for 5 minutes before removing from pans. When
cold- frost with cream cheese frosting. Frosting: Mix cream cheese,
vanilla, butter and powdered sugar together and frost cake.
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