Irish Chocolate Cake

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Preheat oven to 375?F, and grease and flour two 8-inch cake tins. Sift flour and salt into a mixing bowl. Melt chocolate in the top of a double boiler over hot (not boiling) 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 a cake tester inserted into the center comes out clean. Remove from oven and allow to cool for 5 minutes, turn out on a cooling rack.

While the cake is cooling, make the frosting. Melt the chocolate as before, heat the cream until hot but not boiling, and stir the chocolate into the cream. Beat in icing sugar and Irish cream liqueur. The mixture will be quite liquid, but as it cools it will thicken to a spreading consistency. Use the frosting to sandwich the sponge layers together and coat the top and sides of the cake.

Non-Stick Round Cake Pan

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