------------------------------------CAKE-----------------------------------1 ts Vanilla 1.5 c Cake Flour 2 ts Baking Powder 1 ts Cinnamon quarter ts Nutmeg 0.125 ts Ground Cloves half c Apricot Preserves -OROrange Marmalade --------------------------CINNAMON MOCHA FROSTING-------------------------6 tb Butter or Marg., softened 3 c Confectioners' Sugar quarter c Strong Coffee, cooled 2 oz Unsweetened Chocolate half ts Cinnamon 1 ts Vanilla ----------------------------------GARNISH---------------------------------Blanched Almonds Melt the unsweetened chocolate and cool. Melt the preserves or orange marmalade. Preheat oven to 325 degrees. Generously grease and flour an 20 cm springform pan; set aside. In a large bowl, cream butter and sugar until fluffy. Beat in egg yolks; mix well. Mix in potatoes, almonds, chocolate, milk and vanilla. In medium bowl, combine flour, baking powder, cinnamon, nutmeg and cloves. Add to chocolate mixture; mix well. In medium bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into prepared pan and smooth batter with spatula. Place on rack in center of oven; bake about 1 hour 15 minutes or until cake tester inserted in center comes out clean. Remove from oven and place on rack; let cool 10 minutes. Remove sides of pan and let cool to room temperature. Using serrated knife, cut into 2 layers. Spread 2 layer with preserves and cover with second layer. Spread sides and top with Cinnamon Mocha Frosting. Garnish with blanched almonds. Cinnamon Mocha Frosting: In a small bowl, cream butter and sugar. Beat in coffee, chocolate (which has been melted and cooled), cinnamon and vanilla. Refrigerate until firm enough to spread easily, about 15 minutes.
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