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Chocolate-Potato Tweed Cake

Yield 12 servings

Ingredients

  • 3 large egg whites
  • 1/8 teaspoon cream of tartar
  • 1 1/2 cups sugar, divided
  • 1/3 cup stick margarine, softened
  • 1 cup mashed cooked peeled red potato
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup 1% low-fat milk
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 1 teaspoon sifted unsweetened cocoa
  • 3/4 cup frozen reduced-calorie whipped topping, thawed

Nutrition Information

  • calories 289
  • caloriesfromfat 22 %
  • fat 7 g
  • satfat 1.9 g
  • monofat 2.5 g
  • polyfat 1.9 g
  • protein 6 g
  • carbohydrate 50.9 g
  • fiber 1.1 g
  • cholesterol 19 mg
  • iron 2.3 mg
  • sodium 338 mg
  • calcium 69 mg

How to Make It

  1. Preheat oven to 350°.

  2. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time; beat until stiff peaks form. Set aside.

  3. Beat 1 1/4 cups sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add mashed potatoes and egg; beat well. Combine flour and next 7 ingredients (flour through nutmeg). Add flour mixture to potato mixture alternately with milk, beginning and ending with flour mixture. Fold egg white mixture and vanilla into batter; pour batter into a 12-cup Bundt pan coated with cooking spray.

  4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Cut into 12 slices. Sprinkle with cocoa; dollop each serving with 1 tablespoon whipped topping.