"Mashed potatoes in your dessert. Now that’s a twist on a tradition. But in baked goods, mashed potatoes just add a luscious, moist texture."
¾ cup flour
¼ teaspoon soda
½ teaspoon salt
1/3 cup cocoa powder
1 cup sugar
¾ cup warm mashed Wisconsin potatoes, nothing added
½ teaspoon vanilla extract
½ teaspoon almond extract
¼ cup water
½ cup whipping cream
2 tablespoons powdered sugar
¼ teaspoon almond extract
1 cup cherry pie filling from 21-ounce can
2 tablespoons butter
1 ounce unsweetened chocolate
3 tablespoons water
1 ½ cups powdered sugar
¼ teaspoon vanilla extract
Preheat oven to 375°F. Grease and flour two 9-inch, round cake pans.
Combine flour, soda, salt and cocoa. Set aside. Separate eggs into two medium-size mixing bowls. Add the mashed potatoes and 1/2 cup of the sugar to the yolks. Beat at high speed 2–3 minutes or until light. Add vanilla, water and almond extract. Beat just until combined.
With clean beater, beat egg whites until they hold soft peaks. Gradually beat in the remaining 1/2 cup sugar, beating until they hold stiff peaks. Gently fold into the yolk mixture. Then fold in the flour mixture.
Divide batter equally in the prepared pans. Bake for about 15 minutes or until firm when lightly touched. Cool for 10 minutes in the pans on a cooling rack. Then remove the cakes from the pans and cool completely.
Prepare filling by combining the cream, powdered sugar, and almond extract. Whip. Fold in cherry filling. Spread the mixture over one cake layer. Top with the remaining cake layer. Chill while preparing the glaze.
To prepare glaze, combine butter, chocolate and water in a small, heavy saucepan. Heat over low heat until the chocolate melts, stirring until smooth. Remove from heat. Beat in the powdered sugar and vanilla. Beat until smooth.
Spoon glaze over the top of the cake, allowing some to run down the sides. Chill. Before serving, garnish with additional whipped cream and cherries, if desired.