1 pkg. dry yeast
1/2 c. warm water
1 c. unseasoned mashed potatoes
1 c. sugar
1/4 c. butter
1/2 c. shortening
1 tsp. salt
1 c. water that potatoes were cooked in
2 eggs, well beaten
5 c. all-purpose flour, sifted
1 c. butter
Brown sugar
Cinnamon (optional)
Pecan pieces (optional)

Dissolve 1 package yeast in 1/2 cup warm water. Mix 1 cup mashed potatoes, sugar, 1/4 cup butter, 1/2 cup shortening, and 1 teaspoon salt. When lukewarm, add 1 cup potato water and yeast mixture.

Set first mixture aside and let rise in warm place until spongy. Beat in 2 well-beaten eggs and sifted all-purpose flour to make a soft dough. Let rise until double in bulk. Punch down and divide dough in half.

Spread dough evenly into 2 greased 9x13x2 inch pans. Let rise until double in bulk. Make holes with fingers in rows down dough. Fill with dots of butter (about 1 cup) and brown sugar. Be generous. Dust with cinnamon and pecan pieces, if desired.

Bake at 375 degrees for 20 to 30 minutes. Remove cakes from pans and cool on racks. Serve cakes, cut into squares, either warm or cold. If preferred, 4 (9- inch) cake pans may be substituted for the 2 (9x13x2 inch) pans. Cakes may be frozen after baking.

An original Moravian recipe that is very special.