Chocolate Potato Cake with Mocha Frosting

Directions

• Let the eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa, baking powder, salt and spices; add to the creamed mixture alternately with milk, beating well after each addition.
• In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan.
• Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
• In a small bowl, beat the frosting ingredients until smooth. Frost cake.