I Was Invited For Cake!

     My friend Paula has a love of old tinware just like I do.  Above are some pieces in her collection. 

      The V-shaped tins are certainly some of Paula's more unusual pieces.  Her first encounter with this baking pan was at her bridal shower when her soon to be mother-in-law, Helen, made her signature dessert, Chocolate-Potato Cake, in a pan like this.

     Paula's 35 year search in antique stores and on ebay has led to several purchases and the discovery that a man named "Black" and another man named "Mr. Brown" , both from Wisconsin, were the tinsmiths responsible for creating many of these molds.

   

      The cakes unmold easily in a triangular tin; no waxed paper lining needed, just a little greasing with butter or oil.

        Paula's collection of Chocolate-Potato Cake recipes.  Each one differs slightly.

     This recipe makes a delicious old-fashioned spice cake, worth making even if you do not own a "V" shaped tin mold.

                                     Helen's Chocolate-Potato Cake
                                                       (as given to Paula)
 Note: There is no baking time given with this recipe.  Check suggested baking times for the size pan you will be using and check frequently.

Preheat oven to 350˚F.  Grease pan thoroughly.

• 2 cups sugar
• 1 scant cup oleo (may I suggest butter?)
• 4 egg yolks
• 1 scant cup riced potatoes (peel and cook potato, and mash with a fork)
• 1 cup sour milk (add 1 tablespoon vinegar to a cup of milk and let set until thick), or use buttermilk
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 5 tablespoons cocoa
• 1 cup chopped nuts
• 4 egg whites, beaten until stiff
1.  Beat together sugar and oleo (Helen uses Parkay), then add egg yolks one at a time.  Add the potatoes.  Continue beating and add the flour, baking soda, baking powder, and spices, alternating with the sour milk.  Fold in the beaten egg whites.  Stir in the nuts.  Transfer batter to prepared pan(s) and bake until done.
2.  Frost with powdered sugar frosting on all three sides first, then frost with a thin coat of unsweetened chocolate melted with a little butter.

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