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Add a photoServings: 1
Ingredients
- 1 c. Butter or possibly Marg., softened
- 2 c. Sugar
- 4 x Large eggs, separated
- 1 c. Mashed Potatoes, room temp.
- 1 c. Grnd Almonds
- 4 ounce Unsweetened Chocolate
- 1/2 c. Lowfat milk
Directions
- CAKE-; H1 ts Vanilla1 1/2 c Cake Flour2 ts Baking Powder1 ts Cinnamon1/4 ts Nutmeg1/8 ts Grnd Cloves1/2 c Apricot Preserves
- Or possibly- Orange Marmalade
- CINNAMON MOCHA; -
- FROSTING- 6 tb Butter or possibly Marg., softened3 c Confectioners' Sugar1/4 c Strong Coffee, cooled2 ounce Unsweetened Chocolate1/2 ts Cinnamon1 ts Vanilla
- GARNISH-; - HBlanched Almonds
- Heat the unsweetened chocolate and cold. Heat the preserves or possibly 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 till fluffy. Beat in egg yolks; mix well. Fold in potatoes, almonds, chocolate, lowfat milk and vanilla. In medium bowl, combine flour, baking pwdr, cinnamon, nutmeg and cloves. Add in to chocolate mix; mix well. In medium bowl, beat egg whites till 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 min or possibly till cake tester inserted in center comes out clean. Remove from oven and place on rack; let cold 10 min.
- Remove sides of pan and let cold 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 (that has been melted and cooled), cinnamon and vanilla.
- Chill till hard sufficient to spread easily, about 15 min.
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