1 potato, cubed
1 cup butter
2 cups packed brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup milk
1 (1 ounce) square semisweet chocolate, melted
1 cup chopped pecans
Preheat oven to 350 ° F (175 ° C). Boil water in a saucepan. Put
potato in boiling water and cook about 15 minutes until soft but
still firm. Drain off excess water, chill and mash. Prepare a 10-
inch Bundt pan, greased and floured.
Cream butter and slowly add brown sugar until light and fluffy.
Crack one egg in at a time, after each addition, beat well. Add
mashed potatoes and beat.
Mix cloves, nutmeg, cinnamon, baking powder and flour;
alternately add to creamed mixture with milk, starting and ending
with the flour mixture. Stir in pecans and melted chocolate. Pour
batter into the prepared 10-inch Bundt pan.
Bake for 1 hour at 350 ° F (175 ° C) or until cake tests done. Let
cake cool 20 minutes in pan; remove from pan, and chill
completely prior to serving.
Calories: 475 calories;
Total Carbohydrate: 59.2
Total Fat: 25