Chocolate Potato Cake


2 c white sugar

1 c butter

1 c hot mashed potatoes

1 c chopped walnuts

1/2 c sweet milk

2 c flour

4 eggs well beaten

5 tsp melted chocolate

1 tbsp cloves, cinnamon and nutmeg

2 tsp baking powder


Bake in layers and use marshmallow filling.


Mrs Farmer’s Chocolate Nougat Cake

1/4 c buttter

1.5 c powdered sugar

1 egg

1 c milk

2 c bread flour

3 tsp baking powder

1/2 tsp vanilla

2 squares chocolate, melted

1/2 c powdered sugar

2/3 c almonds blanched and shredded


Cream the butter, add gradually 1.5 c sugar, and egg unbeaten.

When well mixed, add 2/3 milk, flour mixed and sifted with baking powder, and vanilla.

To melt chocolate add 1/3 c powdered sugar, place on range, add gradually remaining milk, and cook until smooth.

Cool slightly and add to cake mixture.

Bake 15-20 min in round layer cake pans.

Put between layers and on top of cake White Mountain Cream sprinkled with almonds.

Cocoa Marble Cake

1/3 c butter

1 c sugar

1 egg

1/2 c milk

1 tsp vanilla

2 c flour

2 tsp baking powder

3 tbsp baker’s cocoa


Cream butter, add sugar, vanilla and egg, beat thoroughly, then add flour (into which is mixed the baking powder) and milk, alternately, until added.

To 1/3 the mix add the cocoa, and drop the white and brown mix in spoonfuls into small, deep pans, and bake 40 min in moderate oven.

Cocoa Marble Cake

6 tbsp butter

1 c sugar

3 eggs

1 tsp vanilla

3/4 c milk

3 tsp baking powder

1.75 c sifted flour (or enough to make mixture stiff enough to drop from the spoon)

Mix in the order given.

Reserve 1/3 of this mixture and add to it 4 tbsp baker’s cocoa and to the other 1 c of shredded coconut.

Bake 35-40 min according to size and shape of pan.

Baker’s Molten Chocolate Cake

(Half recipe)

4 squares Baker’s Semi Sweet Baking Chocolate (=4oz) (I replace with 1/2 c Ghirardelli’s semi sweet chocolate chips. ¬†Guittard chips work great too. Worst case scenario, use Nestle chips.)
1 stick butter (=1/2c)
1 c powdered sugar
3/8 c flour (=1/4 + 2 tbsp)
2-3 whole eggs (full recipe calls for 5 eggs)(I use 2 eggs)
2 egg yolks


1. Preheat oven to 425 F. Grease 4 6oz custard cups (those cute little ramekins).  Place on cookie sheet.
2. Microwave chocolate and butter on HIGH for 2 min. Stir.
3. Add sugar and flour; mix well.
4. Add all eggs; mix well.
5. Pour batter into custard cups.
6. Bake 15 min. Cake should be firm around edges and soft in the center. Let stand 1 min. Run spatula around edges to loosen. Invert cakes onto dessert dishes. Enjoy!