Chocolate Potato Cake With Mocha Frosting

• 1 cup butter-flavored shortening
• 2 cups sugar
• 2 eggs,
• 1 cup mashed potatoes
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 2-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon each ground allspice, cinnamon, cloves and nutmeg
• 1 cup milk
• 1/3 cup butter, softened
• 2-2/3 cups confectioners' sugar
• 2 tablespoons baking cocoa
• 1/4 teaspoon salt
• 3 tablespoons strong brewed coffee

1. Let the eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa, baking powder, salt and spices; add to the creamed mixture alternately with milk, beating well after each addition.
2. In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan.
3. Bake at 325u0b0 for 1 to 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
4. In a small bowl, beat the frosting ingredients until smooth. Frost cake.

butter, sugar, eggs, potatoes, vanilla, flour, baking cocoa, baking powder, salt, ground allspice, milk, butter, sugar, baking cocoa, salt, coffee

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