Patsy Holdman, B.H.S.
- 1/2 lb oleo
- 2 cup sugar
- 1 tsp salt
- 1 1/2 tsp vanilla
- 1 1/2 cup mashed white potatoes
- 4 eggs
- 2 1/2 cup flour
- 1/3 cup cocoa
- 1 1/2 Tbsp baking powder
- 1/4 cup milk
Cream fat, sugar, salt and vanilla. Add lukewarm potatoes; cream until smooth. Blend in eggs. Sift flour, cocoa and baking powder. Add alternately with milk to potato mixture. Mix only until smooth. Batter is vey thick.
Bake in sheet pan or round pans at 350° until cake springs back when touched.
Remove from oven. Cool.
Ice with favorite chocolate frosting.
