Chocolate-Potato Tweed Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.1 teaspoon cream of tartar 
• 1 large eggs 
• 3 large egg whites 
• 2.3 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground nutmeg 
• 0.5 cup milk 1% low-fat
• 0.3 cup butter softened
• 1 cup potatoes red cooked peeled mashed
• 1 teaspoon salt 
• 1.5 cups sugar divided
• 0.5 cup cocoa unsweetened
• 1 teaspoon cocoa unsweetened sifted
• 1 teaspoon vanilla extract 
• 0.8 cup non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• kugelhopf pan

Directions

1. Preheat oven to 35
2. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time; beat until stiff peaks form. Set aside.
3. Beat 1 1/4 cups sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
4. Add mashed potatoes and egg; beat well.
5. Combine flour and next 7 ingredients (flour through nutmeg).
6. Add flour mixture to potato mixture alternately with milk, beginning and ending with flour mixture. Fold egg white mixture and vanilla into batter; pour batter into a 12-cup Bundt pan coated with cooking spray.
7. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack.
8. Cut into 12 slices.
9. Sprinkle with cocoa; dollop each serving with 1 tablespoon whipped topping.