Memorable Potato Cake

Shared by: Dancer^

5 Points Per Serving

2 medium potatoes

1/2 cup butter

1 1/2 cups sugar

1/3 cup plus 1/2 cup low-fat buttermilk (divided)

3/4 cup egg substitute

1 1/2 teaspoons vanilla extract

1 1/2 cups unbleached all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1/3 cup chopped walnuts, toasted

Preheat oven to 350º. Coat a 9-by-13-inch baking pan with non-stick spray; set aside. Peel and dice the potatoes, and boil gently in water for 10 minutes. Drain and mash, then cover and keep warm. Meanwhile, beat butter in a mixing bowl until smooth. Beat in sugar, then 1/3 cup buttermilk, egg substitute and vanilla. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add alternately with 1/2 cup buttermilk to the butter mixture, beating just until blended each time. Measure 1 cup mashed potatoes and add to batter; beat to blend. Stir in walnuts. Pour batter into prepared pan. Bake 25 minutes, until toothpick inserted in center comes out clean. Cool on wire rack.

Makes 16 servings.

Per Serving: Calories...208...Fat...8 g...Carbs...4 g...Sodium...187 mg Fiber 1 g.