I am by no means a baker and I have a phobia of measuring utensils, but I have to say this cake is unbelievably moist and so rich I didn’t even need to put icing on it. The added bonus is this is made with REAL ingredients.
1 cup butter
2 cups sugar (I used white but do what feels right to you)
1 cup mashed potatoes (no added milk or butter)
2 teaspoons vanilla extract
1 cup milk (I used Whole you can use what ever you have in the fridge)
2 cups whole wheat flour
2 teaspoons of cinnamon powder
1 teaspoon baking soda
1/2 cup cocoa powder
A handful of whole almonds to decorate the top
Preheat oven to 350 degrees and grease cake pan with butter.
Use an emulsion blender to mix together butter, eggs, sugar, and vanilla. (If you do not have an emulsion blender, cream together the usual way).
Once smooth use a spoon and stir the flour, baking soda, cinnamon, milk and cocoa.
Pour mixture into the greased cake pan (If you use smaller cake pans adjust the time to bake).
Carefully place almonds on top of batter in a nifty little pattern of your choosing.
Bake in oven about an hour to an hour and a half. This cake took an hour and twenty minutes to bake.
Stick a tooth pick in it and when it comes out clean you are done!