1 c Butter or Marg., softened
2 c Sugar
4 Eggs, separated
1 c Mashed Potatoes, room temp.
1 c Ground Almonds
4 oz Unsweetened Chocolate
1/2 c Milk
~CAKE———–;
?-
: H
1 ts Vanilla
1 1/2 c Cake Flour
2 ts Baking Powder
1 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Ground Cloves
1/2 c Apricot Preserves
~–OR–
: Orange Marmalade
~CINNAMON MOCHA; ?-
~FROSTING——–
~
6 tb Butter or Marg., softened
3 c Confectioners’ Sugar
1/4 c Strong Coffee, cooled
2 oz Unsweetened Chocolate
1/2 ts Cinnamon
1 ts Vanilla
~-GARNISH———; ?
: H
: Blanched Almonds
Melt the unsweetened chocolate and cool. Melt the preserves or orange
marmalade. Preheat oven to 325 degrees. Generously grease and flour an
8-inch springform pan; set aside. In a large bowl, cream butter and sugar
until fluffy. Beat in egg yolks; mix well. Mix in potatoes, almonds,
chocolate, milk and vanilla. In medium bowl, combine flour, baking powder,
cinnamon, nutmeg and cloves. Add to chocolate mixture; mix well. In medium
bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into
prepared pan and smooth batter with spatula. Place on rack in center of
oven; bake about 1 hour 15 minutes or until cake tester inserted in center
comes out clean. Remove from oven and place on rack; let cool 10 minutes.
Remove sides of pan and let cool to room temperature. Using serrated knife,
cut into 2 layers. Spread 2 layer with preserves and cover with second
layer. Spread sides and top with Cinnamon Mocha Frosting. Garnish with
blanched almonds.
Cinnamon Mocha Frosting: In a small bowl, cream butter and sugar. Beat in
coffee, chocolate (which has been melted and cooled), cinnamon and vanilla.
Refrigerate until firm enough to spread easily, about
15 minutes.
Yields
1 Servings