Chocolate Potato Cherry Cream Torte

Ingredients

4 eggs
3/4 c. flour
1/4 tsp. soda
1/2 tsp. salt
1/3 c. cocoa powder
1 c. sugar
3/4 c. warm mashed Wisconsin potatoes (nothing added)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 c. water
1/2 c. whipping cream
2 Tbsp. powdered sugar
1/4 tsp. almond extract
1 c. cherry pie filling (from 21 oz. can)
2 Tbsp. butter
1 oz. unsweetened chocolate
3 Tbsp. water
1 1/2 c. powdered sugar
1/4 tsp. vanilla extract

Directions

1. Separate eggs into two medium-size mixing bowls. Grease and flour two 9-inch round cake pans. Combine flour, soda, salt and cocoa. Set aside.
2. Add 1/2 c. sugar and potatoes to egg yolks. Beat at high speed 2 to 3 minutes or until light. Add 1/2 tsp. vanilla, almond and 1/4 c. water. Beat just until combined.
3. With clean beater, beat egg whites until they hold soft peaks. Gradually beat in remaining 1/2 c. sugar, beating until they hold stiff peaks. Gently fold into egg yolk mixture. Fold in flour mixture.
4. Divide mixture equally into prepared pans. Bake for about 15 minutes or until firm when lightly touched. Cool for 10 minutes on cooling rack before removing from pans. Cool completely.
5. To prepare filling combine cream, 2 Tbsp. powdered sugar, and remaining almond extract. Whip. Fold in cherry filling. Spread filling over one cake layer. Top with remaining cake layer. Chill while preparing glaze.
6. To prepare glaze, combine butter, chocolate, and remaining water in a small heavy saucepan. Heat over low heat until chocolate melts, stirring until smooth. Remove from heat. Beat in remaining powdered sugar and vanilla. Beat until smooth.
7. Spoon glaze over top of cake allowing some to run down the sides. Chill. Before serving garnish with additional whipped cream and cherries if desired.

We featured this recipe in the October/November 2013 issue of Wisconsin Farm Bureau Federation’s Rural Route. Photos and recipes courtesy of the Wisconsin Potato & Vegetable Growers Association.