BARB DAY - GWHP32A
2 Potatoes; pared/quartered
2 c Sugar
1 c Butter; softened
4 Egg yolks
2 c Flour
1/2 c Unsweetened cocoa
3 ts Baking powder
1 ts Cinnamon; ground
1/2 ts Nutmeg; ground
1/2 ts Cloves; ground
3/4 c Milk
4 Egg whites;stiffly beaten
1 c Pecans; chopped
1 c Maraschino cherries;chopped

-POWDERED SUGAR ICING-
1 c Confectioners' sugar; sifted
1/2 ts Vanilla
1 ds Salt
Milk as needed

GARNISHES
Coconut, colored with food
- coloring if desired and -
- Maraschino cherries w/stem

THE CAKE: Cook Potatoes in lightly salted boiling
water until tender. (about 20- minutes) Drain And mash
the potatoes. Measure 1 cup of them out and cool to
room temperature. Cream the sugar and butter until
light and fluffy. Beat in egg yolks and add the cup of
potato, mixing well. Stir together the flour, cocoa
powder, baking powder and spices. Add to the potato
mixture alternately with milk. Mix well after each
addition. Fold in the egg whites, nuts and cherries.
Turn into a greased floured 10" tube pan.
Bake at 350 degrees 1 to 1 1/4 hours or till done. Do
not invert. Cool in the pan for 10 minutes. Remove and
cool on a rack. To decorate, place flat side up on a
platter and pour Powdered Sugar Icing over the top,
allowing it to drizzle down over the sides. Garnish
with coconut and cherries if desired.
FOR THE ICING: Combine the sifted powdered sugar,
vanilla, salt and enough milk to make a good drizzling
consistency.

Yields
12 Servings