Categories: Cakes, German 
      Yield: 12 servings 
  
-----------------------------BARB DAY - GWHP32A----------------------------- 
      2    Potatoes; pared/quartered 
      2 c  Sugar 
      1 c  Butter; softened 
      4    Egg yolks 
      2 c  Flour 
    1/2 c  Unsweetened cocoa 
      3 ts Baking powder 
      1 ts Cinnamon; ground 
    1/2 ts Nutmeg; ground 
    1/2 ts Cloves; ground 
    3/4 c  Milk 
      4    Egg whites;stiffly beaten 
      1 c  Pecans; chopped 
      1 c  Maraschino cherries;chopped 
 
----------------------------POWDERED SUGAR ICING---------------------------- 
      1 c  Confectioners' sugar; sifted 
    1/2 ts Vanilla 
      1 ds Salt 
           Milk as needed 
 
---------------------------------GARNISHES--------------------------------- 
           Coconut, colored with food 
           - coloring if desired and -> 
           - Maraschino cherries w/stem 
  
   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.