photograph by Matt Hulsman

Cake:

1 cup butter
2 cups sugar
3 eggs
2½ cups flour
1 teaspoon cinnamon
3 teaspoons baking powder
½ teaspoon cloves
¾ cup milk
4 squares chocolate or ½ cup cocoa*
1 cup chopped nuts
1 cup warm, mashed, cooked white potatoes

Cream butter, and add sugar gradually. Beat in whole eggs, one at a time. Beat well after each addition of eggs. Sift dry ingredients together, add alternately with milk. Add chocolate, nuts, and mashed potatoes. Bake in moderate oven 375°. Frost with any desired icing. This makes 5 layers. *If you use cocoa, sift with flour.

Butter Cream Frosting:

1 stick margarine, softened
1 box 10-X powdered sugar
¼ cup milk
1 teaspoon vanilla flavoring
food coloring (optional)

Whip butter in a mixing bowl. Gradually add sugar and milk alternately. Add the milk carefully so as to have the frosting at a good spreading consistency. Add vanilla flavoring. If desired, add food coloring. This is a basic recipe to which you can add strawberries and a small amount of strawberry juice in lieu of milk, or peaches, cherries, any fruit you like. Just add the fruit and juices sparingly until you get the correct spreading consistency. Tip: Use two batches for chocolate potato layer cake.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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