1 c Butter or margarine
2 c Sugar
4 Eggs; beaten separately
1 c Raw potato; grated
1 German’s sweet chocolate
Grated rind of 1 lemon 1/2 ts Allspice
1/2 ts Ground cloves
1/2 ts Cinnamon
1/2 c Milk
2 c Flour
2 1/4 ts Baking powder
1/2 lb Chopped almonds
1 oz Bitter chocolate
1/2 ts Butter
—–marshmallow icing—– 1 1/2 c Brown sugar
1/3 c Butter
1/4 c Boiling water
1/2 lb Marshmallows
1/2 ts Vanilla
Cream shortening, add sugar gradually. Add beaten egg yolks, potato, and lemon rind. Sift flour and measure. Use part of flour to dust almonds. Add dry ingredients to remaining flour and sift 3 times. Add milk and dry ingredients alternately to sugar mixture. add melted chocolate and nuts. Fold in egg whites last. Bake in a 10×3″ round torte pan with waxed paper cut to fit bottom
and greased and floured sides. Bake at 325~ for 1 hr, 15 min. Remove from oven and cool 5 min on a rack. Remove from pan and cool. cover with Marshmallow Icing. Melt 1 ounce bitter chocolate and 1/2 t butter in a small pan over boiling water. Spoon this mixture around edges of cake, let it run down the sides. MARSHMALLOW ICING: Cook brown sugar, butter and water in a boil until it reaches the softball stage. Add marshmallows and melt in a double boiler until spreadable. Beat in vanilla. Margaret Garland DFYX18A Source: Prize Winning Recipes from the State Fair of Texas, 1976. —–