In a mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda; add alternately with milk, blending well after each addition. Stir in nuts. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 F for 40-45 minutes or until cake tests done. Cool on wire rack. Yield: 12-16
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 208 (32%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 186.3mg||57 %|
|Sodium 236.4mg||8 %|
|Potassium 176.3mg||5 %|
|Total Carbohydrate 106g||31 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 103.3g|
|Protein 8.5g||12 %|
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Calories per serving: 643
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