Potato Fudge Cake

• 1 cup butter or margarine
• 2 cups sugar
• 4 large eggs beaten separately
• 1 cup potatoes raw, grated
• 1 each milk chocolate sweet, prefer german
• 1 x lemon zest grated
• 1/2 teaspoon allspice
• 1/2 teaspoon cloves ground
• 1/2 teaspoon cinnamon
• 1/2 cup milk
• 2 cups flour, all-purpose
• 2 1/4 teaspoons baking powder
• 1/2 pound almonds chopped
• 1 ounce chocolate unsweetened
• 1/2 teaspoon butter
• 1 1/2 cups brown sugar
• 13 cup butter
• 1/4 cup water boiling
• 1/2 pound marshmallows
• 1/2 teaspoon vanilla extract

1. Cream shortening, add sugar gradually.
2. Add beaten egg yolks, potato, and lemon rind.
3. Sift flour and measure.
4. Use part of flour to dust almonds.
5. Add dry ingredients to remaining flour and sift 3 times.
6. Add milk and dry ingredients alternately to sugar mixture.
7. Add melted chocolate and nuts.
8. Fold in egg whites last.
9. Bake in a 10x3 inch round torte pan with waxed paper cut to fit bottom and greased and floured sides.
10. Bake at 325F (160C) for 1 hour, 15 minutes.
11. Remove from oven and cool 5 minutes on a rack.
12. Remove from pan and cool.
13. Cover with Marshmallow Icing.
14. Melt 1 ounce bitter chocolate and 1/2 teaspoon butter in a small pan over boiling water.
15. Spoon this mixture around edges of cake, let it run down the sides.
16. MARSHMALLOW ICING: Cook brown sugar, butter and water in a boil until it reaches the softball stage.
17. Add marshmallows and melt in a double boiler until spreadable.
18. Beat in vanilla.

butter, sugar, eggs, potatoes, milk chocolate sweet, lemon zest, allspice, cloves ground, cinnamon, milk, flour, baking powder, almonds, chocolate, butter, brown sugar, butter, water boiling, marshmallows, vanilla

Taken from recipeland.com/recipe/v/potato-fudge-cake-42510 (may not work)