Spud And Spice Cake

• 1 3/4 c. sugar
• 1 c. cold mashed potatoes*
• 3/4 c. shortening
• 1 tsp. French's cinnamon
• 1/2 tsp. Morton Salt**
• 1/2 tsp. French's nutmeg
• 3 unbeaten eggs
• 1 tsp. soda
• 1 c. buttermilk or sour milk
• 2 c. sifted Pillsbury's best all-purpose flour**
• 3/4 c. walnuts, chopped
• 2 Tbsp. flour

1. Combine sugar, mashed potatoes, shortening, cinnamon, salt and nutmeg in large mixing bowl.
2. Cream thoroughly, about 4 minutes.
3. Add eggs; mix until thoroughly blended.
4. Combine soda and buttermilk or sour milk.
5. Add alternately with sifted flour to the creamed mixture, beginning and ending with flour.
6. Coat chopped walnuts with 2 tablespoons flour.
7. Stir into batter.
8. Turn into
9. a 13 x 9 x 2-inch pan, well greased and lightly floured on the bottom.
10. Bake at 350u0b0 for 50 to 60 minutes.
11. Cool and frost. Makes one 13 x 9-inch cake.

sugar, cold mashed potatoes, shortening, cinnamon, salt, nutmeg, eggs, soda, buttermilk, flour, walnuts, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=149806 (may not work)