Carry-Along Picnic Cake

3/4 c Water

2/3 c Instant mashed potato buds

1 3/4 c All-purpose flour

2 ts Baking powder

1 ts Salt

1 1/2 ts Ground cinnamon

12 ts Ground nutmeg

1 3/4 c Sugar

3/4 c Butter/margarine; soft

3 Eggs

1/2 c Milk

12 oz Semi-sweet chocolate mini;

-morsels Powdered sugar In a small saucepan, bring water to a boil; remove from heat. Stir in potato buds until moistened. Cool to room temperature. In medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg. In large mixer bowl, cream sugar and butter. Beat in potatoes. Gradually beat in dry ingredients alternately with milk. Stir in morsels. Spoon into greased and floured 13x9" pan. Bake in preheated oven at 350~ for 30 to 40 minutes or until wooden pick comes out clean. Cool in pan. Sprinkle with powdered sugar. Cut into 3" squares. Source: Times-Picayune. -----