Chocolate-Potato Tweed Cake

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 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.

egg whites, cream of tartar, sugar, margarine, egg, flour, unsweetened cocoa, baking powder, salt, ground cinnamon, baking soda, ground cloves, ground nutmeg, milk, vanilla, cooking spray, cocoa, frozen reducedcalorie whipped topping

Taken from www.myrecipes.com/recipe/chocolate-potato-tweed-cake (may not work)