THE CAKE: Cook Potatoes in lightly salted boiling water until tender. (about 20- minutes) Drain And mash the potatoes. Measure 1 cup of them out and cool to room temperature. Cream the sugar and butter until light and fluffy. Beat in egg yolks and add the cup of potato, mixing well. Stir together the flour, cocoa powder, baking powder and spices. Add to the potato mixture alternately with milk. Mix well after each addition. Fold in the egg whites, nuts and cherries. Turn into a greased floured 10" tube pan. Bake at 350 degrees 1 to 1 1/4 hours or till done. Do not invert. Cool in the pan for 10 minutes. Remove and cool on a rack. To decorate, place flat side up on a platter and pour Powdered Sugar Icing over the top, allowing it to drizzle down over the sides. Garnish with coconut and cherries if desired. FOR THE ICING: Combine the sifted powdered sugar, vanilla, salt and enough milk to make a good drizzling consistency.
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 320 (38%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 15.5g||77 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 600.4mg||185 %|
|Sodium 225.8mg||8 %|
|Potassium 271.3mg||7 %|
|Total Carbohydrate 128.2g||38 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 123.3g|
|Protein 12.7g||18 %|
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Calories per serving: 846
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