Ingredients
1 cup butter-flavored shortening2 cups sugar2 eggs, separated1 cup mashed potatoes1 teaspoon vanilla extract2-1/2 cups all-purpose flour1/2 cup baking cocoa2-1/2 teaspoons baking powder3/4 teaspoon salt1/2 teaspoon each ground allspice, cinnamon, cloves and nutmeg1 cup milkMOCHA FROSTING:1/3 cup butter, softened2-2/3 cups confectioners’ sugar2 tablespoons baking cocoa1/4 teaspoon salt3 tablespoons strong brewed coffee
Preparation
Let the eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa, baking powder, salt and spices; add to the creamed mixture alternately with milk, beating well after each addition.
In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
In a small bowl, beat the frosting ingredients until smooth. Frost cake.
