Almond Potato Cake
2 squares unsweetened chocolate (2 oz) 2 1/2 cps cake flour
3 1/2 tsp baking powder
1 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1 cp shortening
2 cps sugar
1 cp freshly mashed potatoes
1 tsp grated lemon rind
1 cp shredded almonds
1/2 cp milk
1 - Melt the chocolate over hot water; cool.
2 - Sift flour, measure, sift again with baking powder, salt, and spices.
3 - Cream shortening, add sugar gradually, creaming until light and fluffy.
4 - Add unbeaten eggs, one at a time; beat well; add potatoes and cooled melted chocolate.
5 - Beat until well blended and add lemon rind and 3/4 cp almonds.
6 - Add flour alternately with milk, beating well after each addition.
7 - Sprikle top with remaining almonds.
8 - Bake in well greased pan (8X12X2 1/2) in moderate oven 325 degrees F. 50 to 55 minutes or until done.
The cake will cut into 24 2-inch squares.