thanks to George at the Irish Heritage Newsletter... Irish Chocolate Cake Sponge 175g/ 6oz self-raising flour 1/2tsp salt 50g/ 2oz dark chocolate 110g/ 4oz butter 175g/ 6oz caster sugar 80g/ 3oz cooked mashed potato 2 eggs, beaten 4tbsp milk Filling 110g/ 4oz dark chocolate 125ml/ 4fl oz double cream 50g/ 2oz icing sugar 3tbsp Irish cream liqueur Preheat oven to gas mark 5/ 190°C/ 375°F, and grease and line two 20cm/ 8 inch cake tins. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Gradually beat in the eggs, adding a little flour with each addition. Fold in the rest of the flour and stir in the milk. Divide mixture between cake tins and bake for 25-30 minutes or until top is firm but springy to the touch. Remove from oven and after a few minutes, turn out on a cooling rack. While the cake is cooling, make the filling. Melt the chocolate as before, stir in the other ingredients and mix well. Use the filling to sandwich the sponge layers together and coat the top and sides of the cake. -- Pat Connors, Sacramento CA http://www.connorsgenealogy.com All outgoing mail virus free, scanned by Norton