1 c. sugar
1/2 c. vegetable oil
2 lg. eggs
1/2 c. cold, plain, mashed potatoes
1 c. flour
1/3 c. unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
Pinch nutmeg
Pinch salt
1/2 c. buttermilk
Confectioners' sugar

Preheat oven to 350 degrees. Lightly oil and flour a 9 inch round cake pan. Set aside. In a large mixing bowl, whisk together sugar, oil and eggs. Whisk in potatoes.

In another bowl, stir together flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and salt. Using a spoon or spatula, alternately add the dry ingredients and the buttermilk to the egg mixture, beginning and ending with the dry ingredients. Spoon the batter into the prepared cake pan.

Bake for 30 to 35 minutes, or until the top springs back when touched lightly. Let cool on a rack for 10 minutes. Invert the cake onto the rack and let cool completely. Transfer to a plate and sift confectioners' sugar over top. Makes one 9 inch cake; serves 12.

This cake is exceptionally moist and delicious served just plain as described above. For a fancier party cake double the recipe, making two 9 inch layer cakes. When cool, stack the layers adding a thin filling of raspberry jam in between. Frost cake with mocha cream frosting. EXCELLENT!