Potato Fudge Cake
grated rind of 1 lemon
Dust the nuts with a small amount of the flour mixture. Add the milk alternately with the flour mixture to the egg mixture, then beat in the chopped nuts and lemon rind. Beat the egg whites until stiff peaks form, then fold into the batter. Pour into 3 greased and floured layer cake pans.
Bake in a preheated 325 degree oven for 45 minutes or until cake tests done.
Cream the butter well and add the sugar gradually until light and fluffy. Beat in the egg yolks, one at a time, beating well after each addition, then beat in the potato. Melt the chocolate over hot water and sift the allspice, cloves, cinnamon, salt and baking powder with the flour.