Grandma Molly's Potato Chocolate Cake

This recipe is from Chuck Nowotny of Huntington, Beach California, who says that potatoes were used as filler in the olden days because flour was not so easy to obtain in such quantities as it is today. The recipe was given to his Grandmother, Amelia Louise Nowotny (nee Bolhofner), by her mother. His Grandparents and another couple owned a clubhouse together, and this cake was often the weekend dessert. It remains a favorite of both families, served for birthdays and parties.

About 2 medium potatoes (to make 1 cup mashed potatoes)
2/3 cup butter, softened
2 cups granulated sugar
4 eggs
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup grated unsweetened chocolate, or 2 tablespoons cocoa powder
1/3 cup milk
1 cup chopped pecans
1-2 tablespoons confectioners' sugar

Peel potatoes, cut in eighths. Cook in boiling water until soft, about 20 minutes. Mash potatoes, set aside.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add mashed potatoes and mix well.

In a small mixing bowl, combine flour, baking powder, cinnamon, nutmeg and chocolate or cocoa. Stir well.

Alternately add half of the flour mixture and half of the milk to the potato mixture, blend after each addition. Repeat with the remaining flour mixture and milk. Blend in pecans.

Pour batter into a greased and floured Bundt or tube pan. Bake in preheated 350 degree F. oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. When cool, sprinkle with confectioners' sugar.