Chocolate Potato Cake

• 3/4 cup butter, softened
• 1-1/2 cups sugar, divided
• 4 large eggs, room temperature, separated
• 1 cup hot mashed potatoes (without milk or butter)
• 1-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup chopped nuts
• 1-1/2 cups sugar
• 2 large egg whites
• 1/3 cup water
• 2 teaspoons light corn syrup
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

1. In a large bowl, cream butter and 1 cup sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine the flour, cocoa, baking powder, cinnamon, salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating just until combined. Stir in vanilla and nuts.
2. In a small bowl, beat egg whites until foamy. Gradually add remaining sugar; beat until stiff peaks form. Fold into batter. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350u0b0 for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.
3. In a small heavy saucepan, combine the sugar, egg whites, water, corn syrup and salt. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160u0b0.
4. Transfer to a bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes. Frost cake.

butter, sugar, eggs, hot mashed potatoes, flour, baking cocoa, baking powder, ground cinnamon, salt, ground nutmeg, ground cloves, milk, vanilla, nuts, sugar, egg whites, water, light corn syrup, salt, vanilla

Taken from www.tasteofhome.com/recipes/chocolate-potato-cake/ (may not work)