2 tbsp. cocoa
2 c. flour
1 tsp. salt
2 c. sugar
3 tsp. baking powder
1 tsp. cloves
1 tbsp. vanilla
1 c. creamed potatoes
1 tsp. allspice
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. Crisco
1 c. milk
4 eggs
1 c. pecans

Sift dry ingredients together. Cream Crisco and sugar well. Add eggs and beat well. Add dry ingredients and milk alternately, beginning and ending with dry ingredients. Beat in potatoes and add pecans last. Bake at 350 degrees.

FROSTING FOR POTATO CAKE
1 c. sugar
1 box shredded coconut
1 c. pecans
3 egg yolks
1 sm. can milk
1 tsp. vanilla
1 tbsp. butter

Cook until turns light brown or turns loose from sides of heavy pan. Beat until creamy.