1 c. mashed potatoes
1 2/3 c. sugar
3/4 c. butter or margarine
1 tsp. vanilla
1 1/2 c. unsifted all-purpose flour
2/3 c. cocoa
1 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. water
Lg ctn. Cool Whip
Cream potatoes and sugar. Add margarine, eggs and vanilla. Beat on high speed for 3 minutes. Combine flour, cocoa, baking soda, baking powder and salt in separate bowl. Add alternately with water to creamed mixture. Blend just until combined. Pour into 2 greased and floured 9-inch layer pans or a 9×13-inch pan. Bake at 350° for 30 to 35 minutes, or until cake tester inserted in center comes out clean. Cool 10 minutes and remove from pans. Cool completely. Frost with Cool Whip.
Barbara Wilcox