2 c. sugar
1 c. butter
1 c. mashed potatoes
4 eggs, separated
1/2 tsp. baking powder
2 1/2 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 c. sour milk
1 1/2 tsp. baking soda
2 sq. melted chocolate

Cream sugar and butter, add mashed potatoes and egg yolks. Sift dry ingredients and add alternately with sour milk and chocolate. Beat egg whites until stiff and fold into batter last.

Pour into two 10 inch cake pans that have been greased and floured. Bake at 350 degrees. Cool. Frost with White Mountain Frosting.

WHITE MOUNTAIN FROSTING:

1/2 c. sugar
2 tbsp. water
1/4 c. light corn syrup
2 egg whites
1 tsp. vanilla

Mix sugar, water and corn syrup in saucepan. Cook to 242 degrees or until syrup spins a 6 to 8 inch thread. Just before syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue beating until frosting holds peaks. Blend in vanilla. When spreading on cake, make pretty swirls with spatula. Makes frosting for two 8 or 9 inch layers or 13x9 inch pan.