Lumpy Bumpy Buttered Potato Cake

A most interesting but delicious cake

Lumpy Bumpy Buttered Potato Cake

The key to this recipe is developing the natural elasticity of potatoes.

Lets begin

Preheat oven to 350oF

Grease and flour a cake pan

First make surre you have potato powder, not potato flakes,If you can only find potato flakes, run the flakes thru a blender or food processor until they are a fine powder, THEN measure 1-1/2 cups of this powder...

Whisk together the following

1-1/2 cup plain mashed potato powder in the box
1/4 cup tapioca
3 T gluten

Put the following in a blender or food processor and blend till smooth

3 eggs
1-1/3 cup milk
1/2 cup butter, melted and cooled

1 cup sugar
salt
vanilla

Pour that mixture into the potato mixture and blend with a hand blender for 2 mins until its noticably elastic.

pat into pan and bake 50 mins until golden