1 c. PLUS 2 T. butter or margarine, softened, divided
2 c. sugar
4 eggs, seperated
1 c. mashed potatoes (can be instant)
2 c. all-purpose flour
1/2 c. unsweetened cocoa
3 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
3/4 c. PLUS 3 T. milk, divided
1 c. coarsely chopped pecans
1 c. coarsely chopped red candied cherries
2 c. powdered sugar
1/4 c. flaked coconut
red or green food coloring
candied red or green cherries
Beat 1 c. of the butter or margarine until fluffy in a large bowl; beat in the sugar. beat in
the egg yolks; add the mashed potatoes, beating on medium speed for 30 seconds. Combine the flour, cocoa, baking powder,
cinnamon, nutmeg and cloves and mix into the creamed mixture alternately with the 3/4 c. of milk, beginning and ending with
the flour mixture. Beat the egg whites to stiff but not dry peaks in a large bowl. Fold the egg whites into the
batter; fold in the pecans and the chopped candied cherries. Pour the batter into a greased and floured 12-cup angel
food cake pan. Bake in a preheated 350 degree oven until a wooden skewer inserted in the center of the cake comes out
clean, about 1 hour. Cool the cake in the pan on a wire rack for 10 minutes; remove from the pan and cool. Combine
the remaining 3 T. of milk and 2 T. of butter or margarine in a small saucepan; heat over low heat until the butter or margarine
is melted. Mix the milk mixture into the powdered sugar, stirring until smooth. Place the cooled cake, flat side-up,
on a serving plate. Spoon the glaze over the top of the cake. Place the coconut in a covered jar with 2 or 3 drops
of food coloring; close the jar and shake until the coconut is the desired color. Sprinkle the coconut over the cake;
garnish with candied cherries. Serves 14 to 16.