Recipe by Cooking Light September 1997

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Yield:
12 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

289 calories; calories from fat 22%; fat 7g; saturated fat 1.9g; mono fat 2.5g; poly fat 1.9g; protein 6g; carbohydrates 50.9g; fiber 1.1g; cholesterol 19mg; iron 2.3mg; sodium 338mg; calcium 69mg.
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